In a bowl sift and mix the flour, cocoa powder, salt and baking powder. Last I always cook alone, as the purchase of baking powder, alas, leaves much to be desired. In order to obtain high-quality and reliable baking powder just mix two parts of baking soda and citric acid and one of flour and starch. Sift the mixture and use on prescription. Recently got citric acid in crystals downright giant! Had to further grind in a mortar.

In another bowl, mash the butter with the sugar (I have brown) and vanilla sugar.

One by one enter the eggs, whisking the mixture with a mixer.

To flour mixture add the liquid component and mix well, gradually adding the milk. The dough will be quite thick, well kept on the blade, not spread out on the baking sheet.

Our fundamentals are baked in a heated to 175*C oven for 10 minutes. But, alas, the old woman is proruha. This time, as always, I put the dough on a baking sheet using a pastry bag with the widest tip. They kept well, but when baking suddenly several has spread.

Unequivocally, with the help of glass of suitable diameter, I cut off the excess. "Trimming" later went to the dessert with fresh berries, mascarpone and whipped cream. And the workpiece to put half of marshmallow, pressing down slightly with your hand. Baking cakes again put in the oven for a few minutes.

Meanwhile, make the glaze. Of course, you can just melt in the microwave or in a water bath chocolate, add 50 ml of cream, stir and cover the finished pastries. Or use their own proven recipe. And you can try mine. This frosting is on my recipes, but I'd tell myself not to get distracted. With frosting, the situation is even easier than with cakes. Importantly, at the beginning of the cooking process dessert do not forget to put the jar with boiled water in the freezer. In a bowl, mix 6 tbsp of cocoa powder and icing sugar and 3 tbsp corn starch and sift. Now get ice water and, stirring constantly, spoonful by spoonful add in the dry mixture until desired consistency is reached.

Cakes remove from the oven, place on a rack and pour glaze. I got 10 pieces. Once the cakes are cooled, and serve immediately.

In General, the cooking process is very quick, the longer was to tell. The glaze, generally, fast. Will make a few comments on the choice of the marshmallow. It is better to take sour-sweet marshmallow, I love it with berry fillers, for example, cranberry juice. Yes and looks nice, although the white is also quite. The density of marshmallows depends on his reaction to temperature. Less dense delicacy melts well, firmly grasping a basis. This time I got a very dense marshmallow, he did not lost shape and not softened. For me personally, the first option is preferable. And again. The amount of chocolate that is recommended in the recipe, provides the dessert with a high degree of "shokoladnoe". You can to reduce this number. I always do, if you know that among the guests there are children, they don't really like the bitterness of chocolate. Nice and cozy hanging out with you!