Mix the flour, starch, powdered sugar, cocoa sift. Add the coconut flakes.

Beat egg whites with 35 g of sugar into a strong foam.

Carefully mix the whites with the prepared in 1 step products. We spread the resulting mass in the form 16, pre-zastelil her baking paper. Put the form and bake in the preheated oven.

Bake at 180 g until tender. The finished cake to remove from the mold, flip on the grill, let cool!

Mousse with bitter chocolate:Soak the gelatin sheets in water. Mix cream 30 ml milk-30 ml, bring to the boil. In another saucepan with a thick bottom to mix the eggs with the sugar. Pour the eggs with milk and cream, mix quickly. Return to slow heat and stirring constantly bring the cream until ready.-82 g (if you cooked the custard, the end result will be similar to this cream in consistency.)

In the cream to enter the squeezed out gelatine and melted dark chocolate. Wsite 120 ml cream, mix with the received, cooled cream.

Return the biscuit to the form in which it was baked. Soak with coffee syrup. Spread on top of the obtained mousse and put in the freezer to solidify.

At this time, prepare the Panna cotta:Soak the gelatin. Brew the coffee, filter. We will need 45 ml. Mix the egg yolks with the sugar.

To connect with coffee and egg yolks. Put on low heat and stirring constantly, bring the cream until ready. Add the squeezed out gelatine.

Whipping cream-200 ml to Connect with the cooled cream. Lightly punching with a mixer on low speed for full join cream with cream.

Spread the Panna cotta on the bottom of the form.

Top frozen cake, chocolate mousse down.

Prepare mousse milk chocolate. Step-by-step to do did not, as the cooking process is the same. Only describe: soak Gelatine 3 g Laugh yolks with the sugar, brew with hot milk and cream. Return to fire, cook to 82 g. Add pre-soaked and squeezed out gelatine, and pour on the chocolate. Stir to cool. Gently stir in the whipped cream. Put into the form on the top of the cake, put in the freezer to solidify. At this time, prepare the last layer of mousse with bitter and milk chocolate. To repeat the process! The difference :1). the amount of chocolate (to interfere with the same proportions of bitter and milk chocolate 80 g 2)Gelatin-4 g 3)Cream-200 ml 4)Milk-30 ml mixed with 30 ml of cream. The form or ring set No. 18 around a frozen cake, pour the last layer and put in the freezer to fully harden (I left for the night.)

For passage:soak gelatine. In a saucepan mix water, sugar, glucose (you can substitute with honey). Bring to 103 degrees.

Add the chocolate, squeezed out gelatine and cream. Gently break the blender. If desired, add food coloring. Remove in the cold.

Morning glasses bring up to 30-35 g of Frozen cake to release from the mold, pour passagem, decorate according to your taste.

Cut the cake with a hot knife.

Decorated cake chocolate cake inside berry ganache with a layer of coconut biscuit.