4 eggs divided into whites and yolks. 100 g butter room temperature vzbit with sugar (30 grams) vanilla sugar or vanilla essence.

Add salt and 100 grams of melted dark chocolate and whisk.

Then add the egg yolks, again whisking.

Separately, beat egg whites with sugar (130 gr) to stable peaks. Whipping the whites, I usually add a pinch of "tar-tar" of powder, stabilizing egg whites, making - I have never had a problem, "get whipped–don't get whipped"...

One more thing – sugar we're starting to enter, then when no more liquid protein. At about this stage.

Sift the flour. To connect with baking powder. Sift a couple of times. To combine the chocolate mass with beaten egg whites in three stages, mix by hand. Very carefully to preserve the air bubbles.

Approximately to this state.

Gradually, sifting, enter the flour mixture, stir with a spatula, also very carefully.

The bottom of a split form vystelit baking paper, drizzle with (I have vegetable oil in the can) or grease, to priporoshit flour. Put the dough (it is quite thick, not poured), to level. Bake at T 160°C 25-30 minutes Readiness check with a wooden skewer (if the stick is dry – cake is ready).

Ready biscuit cool on a wire rack to room temperature.

Prepare the banana mousse. For the banana mousse: 200 g of ripe bananas (peeled, hee hee, of course) along with the juice of one lemon and 200g of sugar to turn into a puree using the blender (the amount of sugar and juice may be slightly more, slightly less, taste and adjust to your taste). To heat the banana puree, put a bowl of it in another bowl filled with hot water. Stir periodically to fully warm up the potatoes...

Meanwhile, let us base. Cut away the uneven top. The height of the base should be somewhere 2-2.5 see Impregnate Korzh cream liqueur (with a brush). I infused liqueur "Irish cream".

Put our database in a split form, one in which we baked, we increase the height of the form with cooking tape (well, it's all show-off... I have No tape on the paper tightly used – that's all!).

Beat 250 ml of cream until stiff peaks and put in the fridge. Dissolve 6 g of gelatin with approximately 20 ml of warm lemon juice. As always did it with the help of my favorite little whisk, which does a much better job with mixing the gelatin in liquids than regular silverware. If the gelatine has not completely dissolved – put the bowl back on the tiles for a few seconds, warming slightly and at the same time frantically stirring, remove (do not stop stirring) and so on until the complete dissolution of gelatin.

Enter gelatin in warm (not hot) banana mixture, whisking the mixture with a mixer at low speed.

Add the whipped cream in three stages, each time stirring with a spatula until smooth... Not too pleasant experience – did not want the whipped cream to connect with the banana gelatin mixture, but – "Patience and labor – little effort!" (as they say)!

Ready mousse pour onto the base. And it is great, delicious, luxurious mousse – believe me, girls (and boys)! The mousse leave to harden in the fridge for an hour... I was in a hurry and not "kept" timing of freezing, and so I have instead of three clear layers, the result is... then you will see that ;-)

When our banana mousse looks strong, begin to prepare the strawberry mousse. To do this: 400 gr strawberries (I used half frozen, half fresh strawberries) grind in a blender with 60 ml of sugar, turning it into a puree. Sugar may need more, may need some amount of lemon juice depends on what you have strawberries. Adjust the taste according to your taste (forgive me my bad syllable). Again- put the bowl with the strawberry puree into a bowl, poured it with boiling water, heating up mashed potatoes. Do not forget to stir periodically for uniform heating. Beat 250 ml of cream until stiff peaks. Dissolve 10 g of gelatin in 25-30 ml of liquid – I used strawberry juice left from the defrosted berries. You can use lemon mixed with water or Apple or grape, but you can just the hot water to dissolve. Pour the dissolved gelatin into the strawberry puree, whisking at the same time puree with a mixer at low speed and directing a stream of dissolved gelatin under the blades of the mixer.

Three doses injected into a puree with gelatin whipped cream. Stir with a spatula until complete mixing (again–excuse my bad style!). Try, add the powdered sugar, lemon juice to taste, if necessary... to be Honest, banana mousse I REALLY liked the process of cooking, strawberry – less. But then, in the finished cake... the fresh strawberry mousse, the taste – it was delicious!

Pour the strawberry mousse on the cake and put to solidify in the fridge, hour and a half or two. Yes, alas, no less... of course, you Can try to increase the amount of gelatine for a couple of grams to reduce the time of hardening the mousse, but I don't think it is possible to gain a lot of time...

After a couple of hours when our mousse looks securely, begin to prepare chocolate mousse. The process of making the chocolate mousse I described in the other, placed on the Cook, recipe http://www.povarenok .ru/recipes/show/605 58/ So describe, but in short: beat 250 ml cream until SOFT PEAKS form, put in the refrigerator.

Next you need to make two steam baths at the same time. One steam bath we drown chocolate - 150 g. in Parallel, we heated up two egg yolks with 40 g sugar until the sugar is dissolved and until thick (thickening??? linguists, help!))) mass.

Our yolk has thickened slightly white. Remove the bowl from heat, add melted chocolate - gently at first, in small portions, then pour freely. RUB until smooth with a spatula, then beat with a mixer. Slightly cooled.

Add 4 tbsp of whipped cream from the refrigerator, RUB with a spoon until smooth.

Enter this mixture into the remaining whipped cream. Turn on the mixer and whip until around this here state. I hurried this time and put in the cream is too hot the chocolate mixture and my mousse to vzbivayte didn't want this to come didn't want. I decided not to worry and just put it in the fridge. Tried to beat the in 15 minutes and... OH, MIRACLE!!! It's all good! So, if you have something like this to happen, don't rush anything just dump to throw away... Everything can be fixed... Pour our delicious chocolate mousse cake, place it back in the refrigerator until fully cured... That's a lot of time will not occupy. The "restless" in this regard, was the strawberry mousse. The other two to stiffen pretty quickly.

Make chocolate ganache. Again, my favorite that I've used in the recipe "Cake with mango mousse". For this 50 ml cream brought to a boil. Remove the bowl from the heat, pour back 42 g chocolate, rubs until smooth. Add 7.5 g of butter, stir until smooth. Pour on top of our cake!

The cake I left in the fridge all night, but I think three hours will be enough and you may be overreacting. If in the process of making all desserts are well frozen, the cake can be within half an hour after you poured on chocolate ganaz, to release from the mold and eat with pleasure. The cake can be decorated, if desired, chocolate ribbon (again, I talked about this in the recipe "cake with Mango mousse"). It will be delicious – I guarantee it!) I just been out of shape and took the paper, held a heated cooking spatula at the sides so they were smooth. The spatula is narrow and long metal blade. We heated by immersing in a container of hot (from the kettle) with water, wipe dry and smooths (like "Ironing") side. Heated, wiped dry with a paper towel held beneath the surface, repeated the process... we Cut the cake with a knife (I like fine serrated edges) are omitted for 20 seconds in boiling water (again, a jar of boiling water in it), dry rubbed. Then it turns out a perfect cut, and the cake knife at all like the oil is coming... And here it is – our handsome, "mother's pride" (hee-hee-hee!). Very tasty, and fresh and bright cake. Moussa gorgeous three, each of which you can use separately in different cakes, a delicious chocolate base... you Can just increasing the amount of ingredients for the mousse, make the cake with banana mousse on a chocolate base and chocolate coating is superb, WOW – yummy! Or exactly the same – with strawberry mousse... Try it! Vary! Everything is in your hands!

BON APPÉTIT! EAT ON HEALTH!