All the products used in the recipe should be at room temperature! Melt the butter and chocolate on a steam bath, cool.

The eggs and sugar to be placed on steam bath and stirring constantly with a whisk heated to 30"C.

Remove from heat and beat with a mixer at maximum speed, beat for at least 15 minutes. This is very important because if it is bad, whisk together eggs, biscuit get clogged and sticky.

Here it is, the end result weight will increase greatly in volume, to be magnificent and sustainable (add flour when it sticks well and stays on the surface!)

Sift together the flour, starch and baking powder and add to the whipped mass 1/3, gently stir with a spatula method of folding the bottom up and in a circle.

Add, carefully pouring in a circle half chocolate-buttered mixture, mix well. PS. Very carefully make sure that the chocolate oily mixture is well combined with the dough, otherwise the biscuit will not work!!!

Then again add 1/3 of the flour, stir remaining chocolate maslany mixture, stir and enter the remaining flour, mix well. Place the prepared dough in the form 24-26 cm in diameter, the bottom of which lay a baking paper. Bake in preheated to 180"With the oven for 20 minutes, reduce the temperature by 5"C, and after 5 minutes, reduce to 170"C and bake for another 20 minutes. Believe torch. The first 25 minutes of baking the oven can in any case not to open!

Cool cake in the form.

To release from the mold carefully cut along the circle edge.

To give the cake to Mature for 7-10 hours, and then you can easily cut it horizontally into three layers. Can be the same way to bake a chocolate cake, replacing the white chocolate with black, and add 20 g cocoa powder, subtract the weight of the total flour. Good luck!