Bake the biscuit. Mix all the dry ingredients. Preheat the oven to 180C. Chocolate put into a small saucepan and in the microwave for 1 min to dissolve. Break in a bowl the eggs, they will beat into a soft mousse with a whisk, add melted butter, mix. Add the milk, vanilla and dry mixture in 2 hours, alternating. Each time stirring well. Add chocolate and boiling water. And the dough becomes LIQUID. IMMEDIATELY place into the oven. Bake for 25-30 minutes. Thoroughly cool.

Blackcurrant prepare the filling: soak gelatine in 1/4 Cup water. Melt the gelatin. Whip cream with currants and enter gelatin.

To make chocolate mousse. First boil the custard: combine the cornstarch with 1/4 Cup of sugar and to drive back the egg yolks, rubbing, until, until you have no lumps. The remaining 1/4 Cup of sugar pour into a saucepan with milk and bring to a boil. A thin stream, stirring the egg-mass of starch, pour into it the hot milk, then pour all back into saucepan and cook on a slow fire for a few minutes until thick (to boil not to bring). Remove the cream from heat, place in a bowl, cover with plastic wrap (touching the surface to form a crust) and cool completely. Melt the chocolate and whisk together with the cream. Dissolve gelatin in milk, allow to swell and heat to dissolve. Pour in the cream and stir. Whip the cream and carefully fold into the cream.

Assembly: Cake cut into two parts. Spread on the bottom of the biscuit, it is cooled currant stuffing and place in refrigerator for 2 hours. On currant stuffing to put the second cake and cover the surface of the chocolate mousse. Cover the form with cling film and leave to harden in the refrigerator at least 3 hours.

To decorate: in a saucepan add the sugar, pour hot boiled water. Put on the heat, since boiling does not mix with a spoon, but only wipe with a wet brush the grains of sugar from sides of pan and a little pokazyvaem her. Boiling the sugar syrup for approximately 3-4 minutes, until, until all the syrup will not turn into lots of bubbles. At the same time, beat with a mixer in a foam two freezing protein. As soon as protein weight will be doubled, pour it into the boiling syrup, continuing to whisk the egg whites. And then add the juice of half a lemon squeezed in advance, and the sachet of vanilla sugar. Whisk this warm mass still for 5 minutes and leave it alone. The cream turns "standing", white, very strong and perfectly shaped!

Divide into 2 parts cream, one of which bottonium cocoa. With condit. the bag will draw some circles. Using the spoke segments will have stripes from the center to the edges, beyond the circles. Get this "sea star". Boca prepare protein cream and decorate as desired.