Sift the flour, cocoa powder, baking powder, salt and set aside.

Beat butter with brown sugar Mistral, until smooth. Add the eggs, continuing to whisk. Add the dry ingredients alternately with the liquid (buttermilk + warm water) in three parts. Add the vanilla essence.

Prepare a split mold 21 cm Line the bottom with parchment paper and butter around the side. Preheat the oven to 170 grams. Bake for about 30 minutes or until tender. Check on a dry match

Cream cheese and butter should be at room temperature.

Beat cream cheese and butter, add powdered sugar, vanilla and lemon juice. The cream cool slightly.

Finished cakes cool and cut into 2 Korzh. Fluff cream and put in refrigerator.

Start making the cones. Combine in a heatproof bowl, chocolate, condensed milk, butter. In a water bath melt the mass to homogeneity.

Stir until then, until the mixture is fully melted and smooth. Put plastic wrap directly on the surface of the chocolate, and let cool down for about 2 hours at room temperature or 45 minutes in the refrigerator. If the mass becomes too cool, it will be difficult to work with. Must watch.!!!

Form the chocolate mass to a small oval balls. Size according to your desire. Place on parchment and allow to cool in the fridge.

Almonds cut into petals. I cut the nut into two parts. Dip one side of the bottom part of the chopped almonds into the melted chocolate. Spread the almonds on a cooled chocolate ovals. Forming bumps. Send the cones in the refrigerator.

Start cooking mirror chocolate glaze. In a saucepan, mix water, sugar, cocoa, cream and cook on slow heat for 10 min. At this time, soak the gelatin in a few tablespoons of water. Let stand 10 min. After the mass is cooked, remove from heat and add swollen gelatin. Stir until dissolved gelatin. Allow to cool to 40C, or if not using the icing immediately, then heated to 40C. Now you can fill the cake. Pour the ready cake with glaze and put into the refrigerator to glaze froze. On the frozen cones put frosting and decorate as desired, or a sprig of rosemary or fir sprig. Bon appetit!!!