Cakes 6 eggs 100 g sugar 60 g walnuts, 30 g cocoa 100 g flour 8 g baking powder beat Eggs until resistant foam, sift the flour, cocoa, baking powder, add the ground together with sugar pulsed nuts, mix gently. Pour into mold (20 cm) half, the bottom lay is pre-pitch. paper. Bake at 180° for about 30 minutes. The oven does not open. Then in the same way to bake the second cake. Cool. I do not advise to bake and cut – and-nut cakes aren't so good at cutting, can break or be cut unevenly.

Syrup: 2 tbsp sugar 1 tbsp cocoa powder 60 ml water For the syrup mix all ingredients in a small saucepan and stirring constantly, so that all the sugar has melted, bring to a boil. Remove from heat, cool. Chocolate mousse: 250 g dark chocolate (choose a chocolate cake of the highest quality, the most tasty) 2 large eggs, room temperature 5 egg yolks, room temperature 120 g sugar 3 tbsp water 430 ml whipping cream 50 g chopped almonds, purified and calcined on a hot dry pan For the mousse melt the chocolate in a fireproof dish on a hot water bath.To start, whisk together eggs and yolks. In a small saucepan to combine the sugar and water, stirring constantly so the sugar is dissolved bring to the boil, then cook the syrup. Not stirring! Before the entire surface will appear big bubbles. Remove from heat and, continuing to mix on high speed the eggs, pour a thin stream of the syrup, trying not to fall on the beaters – how to make egg cream hot syrup. Then again to increase the speed and beat the egg cream to cool to room temperature, the weight should uvelchitsya three times. In another bowl, whip the cream until stable peaks. Shovel to enter a quarter of the whipped cream into the cooled melted chocolate, stir and enter the remaining cream and egg mixture. Stir carefully, trying to keep the airy texture of the cream. At the end to enter the almonds.

Ganache: 100 g dark chocolate 100 g cream 33% 20 g butter Now we need a round Cup. The diameter of the wide end 20 cm Cup cover with cling film. In a metal bowl to put ~ 1/3 of the chocolate mousse.

A chocolate cake should be cut to approximately the diameter 12-14 cm, the second will be the basis and should be equal Diametro edge round the Cup. If more – need to align. To impregnate with syrup. A smaller cake to put in the Cup for the mousse, lightly press, to spread the remaining mousse, cover with a large cake, lightly press

Close the Cup with cling film and put the dome in the freezer for at least 6 hours.

Just prepare the ganache – heat cream to a boil with butter, put them in broken chocolate, to give him melted, and mix all with a mixer. The bottom of the Cup cake to dip in hot water for ~20-30 seconds, you can still carry a knife and flip on the kitchen grate.

Fill the cake with ganache so that it flowed evenly.

When the ganache hardens, decorate with chocolate shavings. I bought some cotton tape type perevodilki for cake, you need to pour the chocolate to cool and then squeeze the cake and cut it. I was worn out with it – just get in from the cold and start cutting the chocolate melts and doesn't want to do with the film sloughs off itself pieces. And the picture to the film was so beautiful... Well, as it happened – it happened.

Store cake in the refrigerator. Cut as all moscovie cakes: heat a large knife, make 1 slit knife, wash with boiling water, wipe dry and make the next cut. In this case, the incisions are flat, smooth, matte.

recipe ready - inspired recipe Blockaway, the book of Pierre Emre "Coоl Desserts" and out of my head))