Ingredients.

1. Bring ¼ Cup water to a boil and add the butter bit by bit, stirring thoroughly after each addition. Remove from heat, add chocolate and stir until chocolate is completely dissolved. 2. Mix the flour, sugar and salt. In a separate bowl, whisk the milk, eggs and vanilla essence. Gradually add milk mixture to dry mixture, add chocolate-butter mixture, stir everything thoroughly, to get not thick pancake batter. If there are lumps, strain. Put into the refrigerator at least 2 hours, preferably overnight. Remove from refrigerator 1 hour before cooking the dough back to room temperature. The dough should be about half a liter.

3. Grease the hot pan with sunflower oil and pour in half a ladle of dough. Rotate the pan so that the dough spread over it a thin layer. Cook about 40 seconds on one side and 25 seconds on the other.

4. Repeat with the rest of the test, periodically greasing the pan with sunflower oil. There should be about 40 pancakes.

5. For the cream: whip the cream until soft peaks form about 5 minutes and put into the fridge for an hour. Put the whites and sugar in metal bowl and set it into a pot of slowly boiling water. Beat egg whites with a mixer on a steam bath for 3 minutes until the sugar is dissolved, 3-4 minutes.

6. Remove from the heat and continue to beat at high speed to the state of sturdy foam (but not to kill, otherwise they will become dry, about 5 minutes. At low speed to drive the oil one piece. A little cream will "deflate" with the addition of oil. Add vanilla essence, chocolate-nut cream and salt, continue to beat until smooth 3-5 minutes. Enter whipped cream and stir with a spoon.

7. Put the pancake on a plate, brush with 2 tablespoons of cream, cover with the next oil cream and so on until you used all the cream and all of the pancakes. Top pancake with cream to smear it is not necessary. I have the cream ran out of time before the pancakes. There were 3 pancakes which happily ate just.

8. When collecting the cake may be a problem with stability, pancakes can disperse the cream, tall stack of pancakes with cream can tilt, so it's best to use a split ring mold for baking of appropriate size. If this form is not, then you should hold the pancakes and the cream in the fridge for several hours before collection of the cake. To remove the cake in the fridge for several hours or overnight to soak and thoroughly frozen, otherwise it will be difficult to cut.

9. For the chocolate glaze: pour the cream and syrup in a saucepan, add salt and bring to a boil over medium heat. Remove from the heat, add the chocolate (cream should completely cover it), let stand for a few minutes and stir until smooth homogeneous mass. Allow to cool completely. Frosting can be done in three days before serving and keep in the fridge. Cover the whole cake with frosting. Its texture is very comfortable, it does not drip and evenly covers the sides and top of cake.

10. Thread each nut on a wooden skewer. Much stab is not necessary, otherwise the nut will break in half. Pour into a small pan ¼ Cup water and add sugar, put on medium heat and cook, stirring occasionally, until the sugar dissolves. Continue to cook, without disturbing, until boiling syrup. Let the syrup boil on a slow fire until, until it reaches amber color. It may take some time (about 10 minutes). But not move away from the plate. When the syrup is already flushed, it can very quickly burn. To give the finished caramel to cool for 7-8 minutes.

10. Thread each nut on a wooden skewer. Much stab is not necessary, otherwise the nut will break in half. Pour into a small pan ¼ Cup water and add sugar, put on medium heat and cook, stirring occasionally, until the sugar dissolves. Continue to cook, without disturbing, until boiling syrup. Let the syrup boil on a slow fire until, until it reaches amber color. It may take some time (about 10 minutes). But not move away from the plate. When the syrup is already flushed, it can very quickly burn. To give the finished caramel to cool for 7-8 minutes.

11. To put a heavy Board on the edge of the kitchen working surface on the floor to put large trays. Dip each peanut on a stick in caramel, to give a little extra caramel drip off and secure the end of a stick under the Board so that the caramel dripping on a baking dish. The nut must be completely covered with caramel. Repeat with the remaining nuts. Put sticks under the Board at a sufficient distance below the nuts in the caramel, do not touch each other or they will stick. Leave the nuts so for 15-20 minutes, until the caramel is completely hardened, with a pair of scissors to cut the caramel threads to the desired long, carefully remove from sticks and set on cake, covered with icing. If you are not very familiar with hot caramel, it is worth keeping in the wings a bowl of very cold water in case you burn your fingers. In addition, if you burned your fingers with hot caramel, in any case, do not lick them or else you will burn and your lips and tongue.