I wanted to make this cake a double, so I got two kinds of chocolate. But, in principle, you can get one according to your taste. In this case, chocolate will need to take two times more, ie 200 gr. 1. Butter is better a little in advance, remove from refrigerator to soften. Separate the egg yolks from the whites.

2. Beat the egg yolks with the sugar until the sugar is dissolved. The mixture should turn white.

3. Mash the soft butter and add to the yolks. Again all beat until smooth. Add the flour and again vzbit.

4. Chocolate to break into pieces and melt in a water bath or in a microwave oven in different bowls. It is important not to overheat the chocolate. So better turn the heat on him, and then just stirring with a fork, bring to a homogeneous condition.

5. Creamy egg mixture to divide in half (if you make one chocolate, just mix the mixture with melted chocolate). One half of the mixture to enter the white chocolate, the other bitter.

6. Separately with a mixer, beat egg whites. The beaters mixer must be clean and dry. Beat the whites to a thick, stable foam.

7. Half of the beaten egg whites gently push the mixture with white chocolate, trying to keep the swing weight. The same repeat with bitter chocolate. The bowl of a double boiler, covered with clingfilm, covering the walls. In the middle of the bowl lay a spoon the white mixture into the middle of the white mixture put a spoonful of brown mixture. Thus, alternating mixture, put the pie on the principle of a Zebra.

8. Close the bowl with cling film on top. In the bowl multivarki pour water on top to set a Cup of steaming pie. To choose mode a couple 25-40 minutes. Cooking time varies depending on the desired result. If the oven is a little less, you get the type Fontana for consistency, if a little longer, souffle, even longer if something happens like a light and tender biscuit. I have the middle option (I cooked 30 minutes). In my version of meet and cream areas (towards the middle) and over-baked "biscuit" of the edge. And then, to your taste, I'd keep it a bit smaller. If you are afraid to perepechi, it is best to start to check after about 20 minutes often, because sometimes only a couple of minutes to cream the structure turned into a souffle. Remove the steamer bowl immediately after cooking the pie, or the expense of hot steam pie will be prepared on. To give a little to cool in the bowl, flip the Board and cut into pieces.