The oven pre-heated to 160-170°C. Dissolve coffee in warm water. 140 g dark chocolate break into pieces, slice the butter, add the dissolved coffee and together to melt.

Mix the flour with the baking powder, add 100 g of sugar and cocoa.

Beat the eggs with 80 g of sugar and sour cream, add to chocolate mix and flour, gently knead it all together.

Grease oblong high form of butter, put into it the dough and bake for 1.5 hours, then cool and cut into three Korzh. Cream: 200 ml cream and broken pieces of white chocolate to melt in a small saucepan, add 1 tablespoon of boiling water. Cool and send for 1 hour in fridge, then beat until cream. Cakes to grease cream, put them on top of one another. Send the cake for 1 hour in the refrigerator. The remaining sugar, cream and broken pieces of dark chocolate to melt in a small saucepan, add 1 1/2 tablespoons of boiling water. Pour the slightly cooled cake with the chocolate glaze.