Nuts grind. Discharge eggs into yolks and whites. Whisk the whites with half Cup sugar until stiff. RUB the yolks with remaining sugar.

To the yolks add chopped nuts, flour with baking powder and half protein. Gently combine all, according to the recipe, the author adds margarine, but I had a sad experience with oil cake and I decided not to. Add the remaining whites and spread the batter in the form. Bake 40-45 minutes at a temperature 180-200g.

Chocolate 50 g. pour 3-4 tbsp of milk and put in the microwave for 1 minute. Take out and add remaining milk, 1 egg yolk, coffee, cognac, sugar. Put in refrigerator for 20 minutes. In 50 ml. of cream to dissolve 3 tsp gelatin, allow to swell and add weight. Put in the microwave for 3-4 minutes, but do not let boil. Cool and place in refrigerator.

Sponge cake cut into two layers, and then divide it more equally, that is, first cut horizontally and then vertically.

Make a white cream. Cream I did on the advice of Oksana, as Sarah here http://www.povarenok.ru/recipes/show/48452/. Only I wasn't sure I bought the cream cheese and decided to play it safe with gelatin. Combine cream cheese with 4 tbsp honey, whisking at the lowest speed of the mixer add the powdered sugar. In 50 ml. of cream dilute 1 tsp of gelatin, heat cream in the microwave for 20-30 seconds to completely dissolve the gelatin and add the cream. On are cakes. The lower layer of the first half of the cake spread cream and cover with second half of cake, or rather a quarter.

For the second half of cake spread with chocolate cream, so we get a cake consisting of two different halves with different cream. Melt the chocolate with 1 tsp vegetable oil and cover with half the glaze. The half cake with chocolate cream covered in black melted chocolate, half with cream - white chocolate.

Decorate with whipped cream and a cherry dessert. Halves of the nut covered chocolate and decorate them too, the white part of the cake. Here is the cake at the end))) That's the whole secret of the two cakes !!!