CAKES. Preheat the oven to 190*C. to Take shape with a diameter of 20 cm, Beat egg whites with 1/3 Cup. sugar until stable peaks. Mix the egg yolks with the remaining sugar and beat until the mixture brighten. Continuing to whisk, add the dissolved in hot water cocoa. Sift the flour with the starch and gently stir in the yolk mass. Add the whites in 3 stages. Put the dough into circles drawn (about half a Cup each) and flatten with a spatula. Bake 5-8 min. Let cool and separate the paper. (If baked in paper, suggest it first to butter, and not sticky. I baked on a silicone Mat - no problems)

Here is the dough we got

Can bake entire cake or individual cakes

SYRUP. Bring to boil sugar water. Remove from heat and add the liqueur. CREAM. It is better to start cooking the day before assembling the cake. Bring the cream almost to the boil and pour them chopped chocolate. Chill in the fridge. On the day of assembling the cake whip the cream until stable peaks. ASSEMBLY. Moisten each cake sandwiched syrup and cream. Put our cake in the fridge, let it soaked. The photo products for cream.

GANACHE. Cream to boil, add the chocolate. And mix well. In a few chilled ganache, add the butter. Cover the whole cake with ganache.

Bon appetit!!!!