Separate the whites from the yolks. Proteins vzbit in a solid foam (10 minutes with a mixer)

Then, continuing to whisk, small portions to enter 1.5 cups of sugar and egg yolks (one by one).

Cocoa RUB through a sieve, to avoid lumps, pour in the batter and mix gently. Then in a few receptions add flour and soda, repaid lemon juice.

The resulting dough is poured into a deep baking dish, previously covered with foil and greased, and put in the oven (I didn't use foil, and so fine did the biscuit)

Bake until ready. I a little bit overexposed, bake approximately 50 minutes. I 1 hour was baked, and he's a little periduralna I

From ready cooled sponge cake to cut the cake with a height of 1.5-2 cm, and the remainder cut into cubes 3-4 see Suggest crust crispy to cut and use only a soft sponge. The cake will be sweeter

I was nuts crushed in a blender

Cream: whip cream; then, continuing to whisk, small portions to enter 1.5 cups of sugar (you can add a pinch of vanilla). The whole cake out onto a serving dish and pour a layer of cream. Top spread out part of the pineapple and sprinkle with nuts. I would advise more to impregnate sour cream cake. Probably even better to let it sit a while... the Top is assembled from pieces of sponge cake. Each piece need to dip into the cream and put a pile on a layer, alternating with pineapple and nuts. The finished cake pour the remaining cream (if using the 20% cream, then you need to keep in mind that it is watery and water is necessary gradually, and then all the cream will flow on the table)

I did the evening and the thick cream I had, so I put the assembled cake in the refrigerator after covering with clingfilm. The next day I completed the cream is of 42% cream and decorated the cake

Cake drizzle with melted chocolate (I was thin and I did not use chocolate) and sprinkle with remaining nuts. Let stand longer (before my feed was approximately 4-5 hours)