Soft beat butter with sugar (150 g) adding one egg (use three), whisk until fluffy, add milk, mix well. Mix sifted flour, baking powder, cocoa powder, ground almonds and cashews. Knead the dough of oil and flour component.

Split the form d=24 cm covered with baking paper (bottom), sides grease with butter. Pour the batter and bake in a preheated 160-180 C oven until the samples on dry splinter. Ready cake to cool on rack, cut it in half. For further Assembly of cake the sides of the form to lay tight "file" on the bottom spread half of the cake.

For impregnation cakes use milk caramel (2 tbsp) to taste, Gulf it with boiling water (150 ml). Each cake liberally soaked caramel impregnation.

To prepare chocolate cream layer 200 g chocolate to break into pieces, pour 100 ml cream and heat while stirring until complete dissolution. 8 g gelatin pour 50 ml of boiled water or cream, allow to swell and dissolve in a water bath. 250 ml cream beat until soft peaks, add dissolved and slightly cooled chocolate, stir until smooth, add dissolved gelatin, mix well. In the form of d=16 cm with removable walls to make tight "file" the bottom and sides, pour the chocolate-cream mixture, put it in the refrigerator until fully cured.

To prepare cheese-creamy layer 8 g gelatin pour 50 ml of boiled water or cream, allow to swell and dissolve in a water bath. 250 ml cream to whip to soft peaks with the icing sugar (to taste), add the cream cheese to room temperature, whisking, pour in the dissolved gelatin, mix until smooth. In advance, soaked in caramel syrup in the cake to put a couple of tablespoons of a creamy cheese mass, flatten. At the center put the frozen chocolate cream the workpiece on the edges to fill in the creamy cheese filling, cover with the caramel syrup soaked cake.

For the icing 100 g of chocolate to melt with 50-100 ml heavy cream, hot icing to fill the top of the cake, put it in the refrigerator until fully cured layers.