Break the chocolate into pieces, add butter,

in a saucepan, melt in a water bath and cool.

Split eggs on whites and yolks. Beat the whites separately with half the sugar,

and beat the yolks with the remaining half of the sugar.

To combine whites and yolks. And stir.

Mix the flour with the baking powder, vanilla sugar, pinch of salt, and instant cappuccino.

Sift, pour in the egg mixture and mix (with a mixer at min. speed)...

then carefully add peanut butter and mix again.

Spread biscuit dough in the form of split (26 cm), greased and covering the bottom with baking paper, flatten. (I did in the form of 24 cm) and not split. I have a Teflon frying pan, I predvaritelno lubricated. Bake at 150 °C (pre-heating). Baking time: 20-25 minutes But watch the oven. Tilting the form on the lattice to the pie, remove the form and cool the cake, cut in half horizontally. For the filling: mix instant cappuccino in hot water, coarsely break the chocolate, add to the same saucepan and dissolve (if necessary, slightly warm). Thick smooth mass distributed over the top half of the cake, cover with the other half (my weight was not very thick, and I divided it into two parts and missed it two layers).

For the cream: in bowl, mix with a mixer mascarpone with the icing sugar and cream cheese until smooth education of the masses (I have seen the grains of cottage cheese, had it 2 times before passing it through an iron sieve. Oil cream surface and the edge of the cake. Put the cake in the fridge for 1 hour.

For the glaze: heat the cream in a saucepan, remove from heat. Chop the prepared glaze and dissolve in cream while stirring to form a smooth mass. Cool (not in refrigerator). Distribute the glaze on the surface of the cake so that it dripped at the edges.

I was still waiting in the wings finished two-tone glaze, and I decided to add it. The frosting needs to harden. (I put the cake in the fridge).

Now, let's try what we've got... Mmmmmm... it is delicious!

And that you to a Cup of coffee "Cappuccino".