Ice cream and melt the butter on the fire until smooth, stirring constantly, but not bringing it to the hot state, the mixture should be slightly warm.

Add cream, mix well, and refrigerate for 2-3 hours. Taste in the finished cream should not feel the grains from the cream.

[color=green]at this stage, it turns out delicious cream, which can lubricate the cakes!!![/color] the longer the cream is in the fridge, the thicker it gets.

And for the soufflé: soak gelatine in water according to instructions on the package (I always take 1 Cup of water (200g)). I had a quick instant, I filled it with hot water (not boiling water!!!), a well stirred and cooled. Warm pour it into the cream (the constant in the fridge for 2-3 hours), mix well. Now assemble the cake: split the form to stack the cake, then a soufflé, flatten and put in the fridge overnight. In the morning pour the chocolate glaze. In, General how to cook cakes, I think I know everything :)

And I made dessert: a form coated with a film...

... put the souffle and put in the fridge.

After a few hours, cut it into squares and roll in cocoa. [color=blue]a Souffle it turns out creamy taste, not cloying, very nice!!![/color]