Softened butter (good quality) beat with a mixer with sugar until fluffy light weight. One by one add the egg yolks, continuing to whisk until smooth.

Add to the butter mass sifted flour and starch. Stir thoroughly. Separately beat the egg whites with a pinch of salt until stable peaks. Carefully to enter whipped whites into the batter and stir smooth turning movements.

Divide the dough into two equal parts. In one add the vanilla, in the other add the cocoa.

The bottom of a split square shape (20-22 cm) baking lightly grease with oil (or lay a baking paper). The oven pre-heated to 185-190 degrees. The recipe was recommended to preheat the oven only in the mode "grill" (included only upper heating element), but I usually like pies are baked in regular baking mode (top-bottom), so it came from my experience. So, then it's pretty quick and easy! )) Spread on the bottom of the mold 2 tablespoons dark (or light) test. Using the back side of a spoon to smooth the batter across the surface of the mold evenly.

Bake close to the top level of the oven about 2-3 minutes. During this time, the cake will seize and slightly depart from the form edges. Remove from oven and put on dark cake 2 tbsp light test, also evenly distributing it over the surface of the first layer. Each time the dough is very easy to apply, layer by layer.

Put in the oven for another 2-3 minutes. And so on, alternating layers of dark and light test, until the end of the ingredients. Those who are familiar with pastries German Baumkuchen, this method of baking is nothing new! The finished cake remove from oven and let stand for 15 minutes.

To release from the mold the workpiece. Armed with a ruler, measure and cut cake into 6 strips. It is IMPORTANT that the width of the cut strips coincided with the height of the cake, i.e., on the cut bars should be square. Subsequently, the formation of the cake, all parties should be well adhere to each other and coincide. In the end you should have 4 "full" block that we use in making a cake, and the other two (they are more narrow, "non-standard" size), you can use them just cut into squares and glazes chocolate glaze! ))) They are very tasty...

Slightly warm condensed milk. Grease the inner sides and the "glue" between the first two cubes, arranging and turning them to black and white stripes in one block was located horizontally and the other vertically. The remaining two cubes to attach in the reverse order, alternating horizontal and vertical strips (see photo)

Tightly wrap the blank in plastic wrap and leave for 3-4 hours. I put it in the fridge. Meanwhile, prepare chocolate ganache. Heat the cream in a saucepan until hot. Remove from heat, add chocolate, let stand for a few seconds and stir to dissolve the chocolate. Add the butter and stir again until smooth.

To expand the cake, put on the grate and cover with ganache. I did it in two steps. Allow to solidify and put into the fridge for a couple of hours before serving.