For the chocolate bases: preheat the oven to 180 C. Prepare a 20 cm – I took a split and was covered only by the parchment the bottom of the form – Boca no. In the bowl of a mixer at slow speed mix the flour, powder cocoa, sugar, baking soda, baking powder and salt. Add to flour mixture the egg, milk, vegetable oil, vanilla extract and water on low speed to mix the dough. The batter will be quite liquid. Put the dough in the form and put in preheated oven to bake for 25-30 minutes, readiness check splinter. Cool on a wire rack. The chocolate base can be prepared a day in advance. Chocolate-based place in a large razumnoy form – I took 24 see create a mousse. For the mousse: Soak the gelatine in 45 ml of cold water. 2 egg yolks whipped with 1/8 tsp salt and starch. Milk bring to a boil, add 2 tsp of instant coffee, and a thin stream to enter into the yolks, pour the mixture back into the saucepan and put on a small fire. Stirring constantly with a wooden spoon,0 to bring the cream until thick, but do not let boil. Remove from heat cream and enter the swollen gelatin, stir, then enter the chopped chocolate, let stand for a minute and then stir until it dissolves. To enter the liqueur and vanilla, stir and set aside. Place egg whites in bowl of mixer and begin whisking until foamy. In a small saucepan combine 2 tbsp water and 1/3 Cup of sugar, stirring occasionally so that the sugar rascal, bring to boil the mixture, stop stirring and boil the syrup for another 2 minutes. Increase speed of mixer and continue beating the whites, to introduce a thin stream of sugar syrup, proteins whip until stiff peaks. Whip the cream separately until stiff peaks. Enter 1/3 of beaten egg whites into the chocolate cream, then enter the remaining whipped whites and cream. Cream let stand in the refrigerator for about 15 minutes. Ready to put cream to the chocolate base and refrigerate for at least 4 hours, preferably overnight, to set. On the trail. the morning to prepare the ganache: Cream butter bring to a boil, remove from heat, enter the brokenness chocolate, let stand a minute and stir with a wooden spoon until a smooth cream. Pour ganache cake the third layer to thicken in the fridge.

Before serving, run knife between cake and edge of the form and gently remove it. Cut into portions as follows – heat a large knife, make 1 slit knife, wash with boiling water, wipe dry and make the next cut. In this case, the incisions are flat, smooth, matte.

The taste is just magical!