The recipe is pretty simple. Delayed 2 whole cake, the rest we grind into crumbs. I did it with the help of grinder. Finished cakes remove the top layer - the crust.

Apricots cut into stripes. Cream: melt in a water bath a dark chocolate bar. Separately, mix the soft butter and condensed milk, add melted chocolate and beat. Now our biscuit crumbs gradually add the cream, stirring. Crumbs you need to add so much to our filling was quite thick and didn't spread.

There also add the apricots. (I first put the apricots on the crust, but in vain: they still all faded as I began to spread the filling). Put a layer on the plate and spread the filling, gently shaping it with a spoon in the shape of the cake. A second layer cover the whole thing from the top. The remnants of the cream coat the sides and top cake.

Refrigerate until the cream hardens. Glaze: in a saucepan, mix sugar and cocoa until smooth mixture, add milk and put on a small fire. Stirring constantly, bring to the first bubble. Remove from heat and add butter and brandy. A frozen cake frost with butter frosting. Decoration: melt white chocolate and put on a dark glaze of arbitrary patterns. And again in the refrigerator to glaze froze. The cake turns out very tender and very chocolatey! Bon appetit!