In a water bath to melt 140 g chocolate, stirring with a wooden spoon. Add the butter, cut into small cubes. Set aside to cool.

Separate the yolks from the whites. Separately beat with a mixer the yolks with half the norm of sugar (90 g)

And separately the whites with the remaining half of sugar until peaks.

Sift flour and mix with starch and baking powder

In the egg yolks gradually, stirring gently with a wooden spoon, add the chocolate first, then proteins, and at the end of the dry mixture of flour, starch and baking powder.

A baking dish (24 cm) grease with butter and pour the batter. Bake 40-45 minutes at a temperature of 175-180 C. the Finished cake to put out of shape and allow to cool completely and only then will do the cutting.

Divide into three layers with thread or knife.

Whip the cream with the sugar until it forms "peaks". Tip: for best whipper before using the cream it is advisable to hold them in the refrigerator for about 12 hours Each cake impregnated with syrup from peaches (about 2 tbsp), spread peaches, diced, on top of the cream, then another cake layer. Latest top cake impregnated with syrup and covered in whipped cream. Sides of cake coat with cream. Well level the surface with a knife.

The edges of the cake sprinkle grated chocolate and decorate as desired.