The biscuit Place of 33 g of butter at room temperature, 33 g of powdered sugar, 7 grams of vanilla sugar, zest half lemon, a pinch of salt in a small bowl. Melt 33 grams of dark chocolate (I used 64% cocoa) in a water bath. Cool. Very carefully separate the whites from the yolks from 2 large eggs. Beat egg whites separately with 33 gr of sugar until stiff. Here never tire of repeating, first beat whites to a state until there is a liquid protein, then increase the speed of the mixer and in two steps you enter the sugar, whisking after each addition. Whipped protein when does not flow from an inverted bowl. Proteins aside –once the beaten egg whites won't be run –unless, of course, whipped right!)

Whisk the oil mixture to whitening and creamy.

Gradually add the yolks, continuing to whisk.

Add the melted chocolate. Beat.

Add 40 grams of flour. Beat.

Add the whipped egg whites in stages, very gently stirring with a spatula, taking care not to damage the air bubbles. From this step will depend on the quality of the biscuit.

Stir until smooth.

Pour the batter into the prepared form 22 see On the bottom of the form -baking paper. Edge -grease and flour them. Bake at 170S in a pre-heated oven.

Baked biscuit cool on a wire rack. In the beginning –about 5 minutes in the form, then no. Syrup to soak the cake: bring to boil and boil for 5 minutes, 50 g sugar and 50 grams of water on a slow fire. Cool, add 60 ml liqueur Cointreau.

Chocolate mousse. 3 eggs, 2 egg yolks, 45 ml sugar, 15 grams of vanilla sugar whip in a water bath to whitening mass and increase it to 2-3 times. The sugar should completely dissolve.

That's it!

Simultaneously (or nearly simultaneously ) is to save time) melt 200 grams of black and 30 g of milk chocolate in a water bath or in the microwave. Soak 3 sheets of -7.5 g of gelatin sheet in cold water for 5 minutes. Squeeze the gelatin and add to egg mixture. Stir until smooth. Add melted chocolate, 20 ml Amaretto liqueur, stir or beat at low speed with a mixer. Cool the mixture to room temperature.

Whip the cream -300 ml - don't overwhip it. Oil we don't need.)) I usually start to whip the cream with a mixer, and then, when almost everything is whipped to a soft peak, take a hand whisk and do a couple no sudden moves in a circle to whip settled on the bottom of the cream.

Whipped cream to enter in cooled to room temperature, the chocolate mass with a spatula, in a few techniques. Stir gently until smooth.

The finished mousse. The mousse needs to be put in the refrigerator so that it slightly thickens. For 20 minutes, on the advice of the author. It took me less time.

The cooled biscuit to put in a detachable form, to impregnate with a syrup. Moreover, in order to better soaked need a cold cake and warm syrup.

Pour the chocolate mousse on a biscuit. Put into the refrigerator until fully cured. It took me 30-40 minutes.

The passion fruit mousse. 125 g fruit purée, 70 g of sugar, 15 grams of vanilla sugar to put in a small pan and bring over low heat to boiling, stirring constantly. The sugar should completely dissolve. I used jam from the pulp of the passion fruit. If you use jam or pulp, cooked in syrup (and what it is not jam))), do not add sugar. It will be too sweet. Sugar can be added at a later date. And I used vanilla essence instead of vanilla sugar –again, not to peresushit. 3 leaf (7.5 g) gelatin put in cold water for 5 minutes, squeeze, add to the fruit puree. Stir until dissolved gelatin.

Dissolve 40 g of corn starch in a small amount of liquid or orange juice (or diluted with water jam, passion fruit). It's girls first, "raise the stake")), but you cheer up, a finger on the wall)), miniature whisk will work a little more liquid added –all dissolved. The liquid is preferably slightly heated to better dissolve. It took me (approx. I added the liquid into the bowl with the starch slowly while stirring constantly) for about 25-35 ml.

Add diluted starch in the fruit puree. Continue to cook for 1-2 minutes on low heat. The idea is that the starch should be part of the mass, as in jelly)), to dissolve completely. I took this minutes 4 at the time. Constantly stir the mass so that the starch doesn't burn to the bottom. Do not boil. ) Mass remove from heat, cool. Add (optional) 30-40 ml Cointreau.

Beat 125 g of cream –already wrote. ) To enter the spatula in chilled fruit mass.

Ready to pour the mousse on the cake, after checking that the chocolate mousse well stuck.

When both Moussa good cure, to free the cake from the mold. I usually blasted the walls of the mould warm running dryer. Mousse on the walls a little bit melts, and the cake easily goes out of shape. Cake zagazirovanie. For the chocolate glaze: 100 ml of cream mixed with 120 ml of water and 145 g of granulated sugar. Bring to the boil, add 50 grams of cocoa is not sweet. Boil until 103С (not worried about the temperature : dissolve cocoa in full, work hard, homogeneous in appearance the mixture is boiling heavy large bubbles -done!). Cooling, to impose pre-soaked in cold water for 5 minutes and pressed 8 gr gelatin sheet. I like this glaze because I like a minimum of ingredients and work with it easily. The recipe is the same glaze as described for Oradata of Olga in the Opera cake. (Olga, happy New year to you, honey, by the way!) http://www.povarenok .ru/recipes/show/612 46/ Cake before icing good cooling. You can even slightly freeze in the freezer. And the icing to cool to 24C –hot frosting on the cake, pour impossible. Why Olenka is described, I will not repeat. To put the cake on to a wire rack placed over a small pan. The pan I usually make a piece of cling film, not to wash....))). Oh, and just so the frosting was easier to collect if necessary the second round cake to glaze).

Decorate as desired. This cake I baked for the first time about a year ago and use old photos. Bake for myself, because without ornaments. A new cake for birthday, I have in the fridge, not zagazirovanie. And then go to work with me –ie –photos of decorations, I might not have time to do.

But here's the breakdown.... This is what happened! Highly recommended! DELICIOUS CAKE! ENJOY IT, MY DEAR!