The pan (30 to 40 cm), sprinkle with oil, lay a sheet of parchment paper and again drizzle with oil. Preheat the oven to 230 C. In a metal bowl put the eggs, egg yolks, sugar, a Cup to put in a water bath and beat with a mixer until the sugar is dissolved and slightly warm. Then a Cup to remove from the water bath and continue to beat at high speed, the mixture should be thick and light, beat for 4 minutes. Mix the cocoa powder with the boiling water and continuing to whisk, pour it in the eggs. Sift the flour with the starch into the egg mixture, gently stir with a spatula. When the flour is almost completely intervene, add a thin stream the melted butter. Mix well. Pour the batter into your prepared tin and place in oven to bake for 5 minutes. During this time do not open the door the oven! The willingness of cake to check out a splinter. Do not overdry! When cake is ready, form to choose from the oven, flip the pan on a clean towel dusted with powdered sugar (and it will stick!), remove the parchment and wrap in a roll. Leave for 15 minutes, then deploy, choose a towel, wrap again and allow to cool completely. The cooled cake cut into strips. Ribbon width is approximately 7 cm. (I in the unwinding of the roll fell apart, had to build then in the form of fences) For the mousse to combine wine with dried apricots, bring to boil, turn off, let stand until cool. Beat eggs with 80 g of sugar and starch. Milk bring to the boil, pour it a thin stream into the egg mixture, continuing to mix a low speed. Then pour cream back into saucepan, put on medium heat and stirring constantly with a wooden spoon, bring the cream until thick, but do NOT boil! The cream may curdle, so do not boil! Remove from the heat. Cast 50 ml of wine from dried apricots in a Cup and soak gelatin in it for 5 minutes. Dried apricots with the rest of the liquid blend in a blender. Melt the gelatin a few seconds in the MV in the mode "defrost", but do Not boil! Add to the apricot puree and mix well at high speed. Apricot puree to combine with custard. Whip the cream with the remaining sugar and add in a few receptions to apricot cream. Let stand for 10 minutes. Then tape the chocolate cake will fluff cream, roll in roll, put it in razumnoy shape so that the layers were going across the shape and alternated cream-biscuit-cream – biscuit. Pour the remaining mousse. Refrigerate for several hours until fully cured. Form had a diameter of 22 see

For ganache boil the cream, pour them chocolate, let stand for 5 minutes, then throw a Pat of butter, stir into a homogeneous mass, pour the cake rethrownew the surface with a spatula. Chill 3-4 hours in fridge before serving. The mousse is very tasty, but I found it not too sweet, because the ganache was dark chocolate, so together it turned out not so sweet.

Inside turns thin vertical sponge cake, generously interbedded apricot custard mousse cream. About roses from chocolate mastic will tell you later separately. They are not edible too – there's chocolate, brewed with honey to condition the clay, so it's a purely decorative element. Recipe of mastic here http://www.povarenok.ru/recipes/show/31184/ * based on a recipe Blockevery