The cake consists of sponge cake bases, chocolate and vanilla soufflé. In the context of will turn white soufflé with diced chocolate soufflé. 15g gelatin fill with cold boiled water for 30 minutes. Prepare the sponge cake. Beat the whites with the sugar (1.5 tbsp) and a pinch of salt with a whisk, add 2 tbsp flour.

Prepare the baking dish. It is better to prepare this cake in the form of detachable. I have this form no, I cook in a simple silicone with a diameter of 23 cm. Pour the batter into the pan. If the form is metal, cover the form of baking paper.

Preheat the oven to 180C. Bake until Golden brown (about 7 minutes). The cake should be cooled.

Chocolate soufflé. Prepare the chocolate cream. 100 g of cream to boil, remove from heat, add 80 g of dark chocolate (20g we need to decorate) and mix well. Let cool down. Chocolate must take a good quality, non-porous.

80 ml of milk to heat (do not boil), add the swollen gelatin and stir to dissolve the gelatin.

Then add the chocolate cream, mix well, cool slightly.

100 g cream, just whisk until it bubbles on the surface. If you really whip the cream, the soufflé will turn out very greasy.

Add chocolate gelatinous mass, mix well. Biscuit base put it in a form where you will prepare a cake. Pour ½ of the chocolate souffle and put into the fridge to solidify.

The second part of the soufflé and pour in a plate of large diameter (so it will harden faster), lined with cling film and put into the fridge. 2-3 hours a soufflé to set.

When the chocolate soufflés are ready, take out of dish and cut into small pieces of different sizes.

Vanilla souffle. Prepared according to the type of chocolate. 15 g of gelatin fill with cold water and leave to swell for 30 minutes 80 ml of milk to heat, add the 3st. L. sugar, vanilla, swollen gelatin and mix well to dissolve the gelatin. Cool. 200 g of cream a little, whisk, add vanilla and gelatin mass mix. Chocolate souffle sponge cake already frozen. Pour the vanilla souffle with biscuit. Lay out pieces of chocolate soufflé to a few pieces towered over the white souffle. Sent the cake in the fridge Exactly the cure time can not say. Make the cake in the evening and leave in the fridge overnight.

Decorate the cake grated chocolate.

Here's a cake obtained in the context