To the milk add vanilla and sugar, put on fire and bring to a boil and the sugar is dissolved. While boiling the milk.... Soft butter rubbed with flour

And a thin stream pour in boiling milk, stirring constantly. Put on slow fire, bring to boil, turn off, stir and cool completely.

The yolks and whites divided. The yolks one by one into the batter, whisking after each addition.

Beat the whites separately and gently mix with the dough, by hand.

Pour the batter into the form lined with paper and greased with butter and bake in a preheated oven at 180 degrees for 20-25 minutes. The first 10 minutes the oven do not open, then it is better to watch so it doesn't burn. The dough will seem moist and not baked, as it should be. Let stand in the form of about 10 minutes, pull out and cool down completely, after which you can even put it in the refrigerator for 30 minutes.

Cream the cream and chocolate melt into a homogeneous mass over a slow fire. Cool. Souffle cut into two halves across (not along, as cakes for the cake, and across).

Apply half of the cream on one part, cover with the second on top and brush with remaining cream.

Put into the refrigerator for 1-2 hours, then to get, cut into cakes of the desired shape, sprinkle with coconut.