Beat the eggs until the volume increases by almost 3 times and, still whisking, to introduce 100 g sugar Add and mix together the sifted flour and cocoa, mix method of folding the bottom up and in a circle. Pour into mold or ring 20 cm in diameter, if you have a ring, like me, wrap it with foil and you have a bottom. Grease the form is not necessary. Bake in pre-heated to 175" oven for 30 minutes. Be guided by your oven!

The finished cake allow to cool completely, trim the sides and to release from the mold.

Cut into three Korzh. 250 g of water and 150 g of sugar prepare the syrup for impregnation, completely cooled, if desired, add cognac.

Italian meringue: In a saucepan with a thick bottom to cook to a soft caramel, this requires a special confectionary thermometer, and boiling point of the finished caramel 125"C. I Have, unfortunately, no thermometer, and I cooked: Mixed sugar 150 g water 50 g and put on the heat when the caramel started to boil and bubble, about 5-6 min., I removed the skillet from the heat and spoon dripped a drop on the plate, just wait, so the caramel has cooled, to avoid burns and if you can roll a soft ball, the caramel is ready. This method is a method of soft ball.

In parallel, I whipped the whites until stable peaks and, still whisking, in a thin stream poured hot caramel, whisking all until fluffy masses and until she cools off. (pictured on the left is a trickle of caramel).

Ready-made Italian meringue turns out smooth and shiny!

Cream: On a steam bath or in the microwave melt the chocolate 180 g Weigh 170 grams of the meringue and add the melted and cooled chocolate and 50 g not whipped cream, mix quickly with a spatula, then add 400 g whipped cream until stable peaks, mix again, put the cream to cool in the fridge. Place one of the cakes on a dish, put a ring or a ring from the split form, soak with a brush with syrup and spread with cream, to do the same with the 2nd layer, top cake also soak and smear cream. Put at least 1 hour in the refrigerator, frozen cake to release from the ring.

For registration lateral - melt the chocolate 60g, apply tape (I used a silicone cutting Mat old) and tightly press it to the sides of the cake, you can re-wear a wedding ring and press them to the tape, I'm not clothed, I lay down the tape tightly in itself. Heat cream 25 g, but do not boil and melt chocolate 60 g, cool, I was in a hurry, and my glaze melted the cream, had to do divorce. Pour icing on center of cake and spread with a spatula over the entire surface. To give the chocolate to harden in the fridge and gently release from the ring and ribbon.

In the original Cyrano cake decorated with cream or cream striped Italian meringue. This photo is from new year's journal Stelios Pallaresa. Look how beautiful!

I baked for the birthday girl, who just loves chocolate, so I dressed him accordingly, garnished with raspberry jelly candy.

A photo of the piece. PS of the remaining cream and meringue I made a very delicious dessert in a glass, it is a pity that the photo forgot to do!