In a small bowl mix the flour, starch, cocoa powder, baking soda and salt.

Beat the butter with the sugar until smooth. Enter the egg, add vanilla.

Mix yogurt with coffee. Continuing to whisk the oil mixture, add flour mixture alternately with yogurt. Form grease with oil. Bake for 30-40 minutes, test for readiness with a toothpick. Cool 10 minutes in pan and then place on the grill until cool.

For the cinnamon syrup: Combine all the ingredients in a small saucepan, stirring constantly so that the sugar is dissolved, bring to boil, then stop stirring and boil the syrup for another 10 minutes. Remove from the heat. Chocolate basis to put in naziemny form. Prick the base with the splinter in several places and soak the cake with syrup of cinnamon. Put the cake in the fridge. During this time, prepare cream.

For the mousse: Soak the gelatin in 1/4 Cup cold water. 2 egg yolks whipped with 1/8 teaspoon salt and starch. Milk bring to boil and a thin stream to enter into the yolks, pour the mixture back into the saucepan and put on low heat, stirring constantly with a wooden spoon to bring the cream until thick, but do not let boil. Remove from heat cream and enter the swollen gelatin, stir, then enter the chopped chocolate, let stand for a minute and then stir until it dissolves. To enter the liqueur, stir and set aside.

Place egg whites in bowl of mixer and begin whisking until foamy. In a small saucepan, combine 2 tablespoons water and 1/3 Cup of sugar, stirring occasionally so that the sugar rascal, bring to boil the mixture, stop stirring and boil the syrup for another 2 minutes. Increase speed of mixer and continue beating the whites, to introduce a thin stream of sugar syrup, proteins whip until stiff peaks. Whip the cream until stiff peaks.

Enter 1/3 of beaten egg whites into the chocolate cream, then enter the remaining whipped whites and cream. Cream let stand in the refrigerator for about 15 minutes. Ready to put cream to the chocolate base and refrigerate at least 3 hours, preferably overnight, to set.

On the trail. the morning to prepare the ganache: Cream with honey, bring to boil, remove from heat to enter all the chocolate, let stand a minute and stir with a wooden spoon until a smooth cream. At the end to enter the vanilla extract, stir. Pour ganache cake 3rd layer to thicken in the fridge.