So, our products. A little about the process. I love meals that are done as if an afterthought. Something mixed and put it in the oven, something welded and laid to cool, so in a day or two prepared pieces of the puzzle, and then just going. This cake of these dishes. But all in good time

Let's start with the cream. The chocolate will break, put the butter and let it drown in a water bath. I'm doing this in a slow cooker: pour the boiling water, put on the "heating" mode and leave it so until the reunification of the chocolate with the cream. To achieve homogeneity of the butter with chocolate is not necessary.

In a saucepan with a thick bottom, combine the yolks with the sugar and a pinch of salt, then add starch stir, then cocoa mix. Then pour in a little milk and stir until smooth and then pour all the milk. This way we avoid lumps. Until we put our cream on the fire and stirring constantly bring to a boil and thickens. I boil the cream first on a high heat and when the mass becomes hot, reduce to medium. With the first bulbuli remove from heat, immediately add the chocolate with butter and mix thoroughly.

Here's a smooth turned out:) the Cream is poured into convenient for the fridge the bowl if I put the whole pot, you can leave it. Cover with cling film so that it is in contact with the surface of the cream, let it cool, and then refrigerate at least 4-5 hours.

Now the biscuit. Whisk eggs with sugar for about 10-15 minutes at high speed. Weight should be light and increased in volume by 3-4 times. Flour and cocoa sift, stir and sift again. Some cooks suggest not that you don't skip this step, and repeat it several times - so the flour is saturated with oxygen. I was limited to two. Into the egg mixture in three stages introduce the flour with cocoa, stir with a spatula from the bottom up, carefully but quickly.

Pour the mass in a detachable form. I have 26 see Put in oven for 50 minutes at 180 degrees. Of course be guided by your oven. The door in the process is not open, check the readiness of a splinter. This has turned into. Ideally he needs about 8 hours to rest up. About baking powder: I have nothing against that, if you are not sure that the cake will rise, then add 1 tsp

Sponge cake cut into 3 layers. While they are resting, cook the impregnation: sugar fill with water, put on fire, bring to a boil, cook 5-7 minutes, remove from heat, let cool, add the juice of half a lemon. Acid adjust themselves, try. If you are cooking for adults, you can add 1 tbsp of brandy or rum.

And ganache. Chocolate pour the cream, put on medium heat, occasionally stir until the transformation into a homogeneous mass. Remove from heat, allow to cool.

Collect the cake. Take one cake layer, impregnate, put half the cream, level, put the second cake. Impregnation cream. Third. Coat the cake with ganache. You can already put in the fridge overnight...

.. and you can pokrichat. By the way, we have the cream 4 protein left - you can make meringues and decorate them. Unfortunately, the picture in the context do not have time - this festive variant is taken away very quickly.