To start bake the cake. It will beat into a soft mousse white and zoom in a few times 3 eggs with 100 g sugar. Then gently introduce 100 g flour, 1/4 tsp salt, vanilla. The dough is put into shape on the baking paper and we bake in a preheated to 190 degrees oven for about 20 minutes. Better to bake in small square or rectangular form.

Now prepare the custard: 2 egg yolks a good stir up with 40 g sugar and 25 g flour.

100 ml milk heat to boiling and pour into the yolk mixture. Give everything a good stir up, put on fire and bring to a boil (to 84 degrees). Then the cream will cool down to room temperature.

Going to do the Italian meringue. All we will need to whip the 6 egg whites. For every 2 protein is 125 g sugar and 50 ml water. If you have a food processor, you can cook all the normal meringue. I have a bowl of a food processor is not much, so the meringue I was making two passes - to be honest, it's more convenient. So, will beat into a soft mousse to 4 protein peaks. To make the meringue turned out better, I suggest whites add 2 tbsp of sugar and whisk everything together. 125 g sugar and 50 ml water is needed to cook the syrup to the sample on the solid ball. Then the hot syrup, remove from heat immediately and slowly pour into the beaten egg whites, whipping them with a mixer. You need to stir them about 15 minutes. The resulting meringue is white, shiny and very manageable. Properly cooked, the meringue won't melt, it keeps excellent shape.

While whipped meringue, you can prepare a cake form. For this small form in the shape of a spiral from the inside you need to lay out cling film. Then cake cut into strips and put into the form. I used an ordinary aluminium pan with a diameter of about 20 cm If that isn't available, you can make two cakes in smaller forms.

50 g chocolate coarsely chop.

Now prepare the syrup for impregnation biscuit. It will require 50 ml of hot water in which you dissolve 50 g of sugar, and after the syrup has cooled, add 10 ml of liquor Alchermes. This liqueur is the color of cinnabar and very spicy aroma. It owes its color and name insects, called cochineal, and of which the females produce the substance used to produce the red dye Carmine. This insect is called in Spanish "Alquermes", which means "scarlet", hence the name. Of course, natural liqueur, produced without synthetic additives is hard to find, besides, I think he is very expensive, so instead, you can use any liqueur of similar color, or just the syrup, which I did.

Whisk 500 ml cream, 4 tbsp powdered sugar.

Now you can start assembling the cake. Mix the custard with half portion of the meringue, and then gently add half portion of whipped cream. Put the resulting mass into the form.

Then cover with strips of sponge cake, on top of which we impregnate with syrup.

The rest of the meringue mix with chocolate chips and remaining cream. Cover with strips of sponge cake and put into the freezer for about four hours.

Then take out the cake from the freezer and engineered its top with the remaining syrup.

Again make up a batch of Italian meringue 2 protein, 125 g sugar and 50 ml of water, and using a pastry bag to decorate her cake.

The center of the cake left blank.

Now prepare the ganache. 70 ml cream bring to a boil, fill them 70 g chopped chocolate, carefully stir up to homogeneous mass and place in the center of the cake. On top of the whole cake will principem cocoa powder.

Well, the cake can be immediately cut and enjoy.

The cake turns out very tasty, but quickly melts. Or so I would store it in the freezer, or would have added a little gelatin to stabilize the filling.

With the holiday, dear men!

Bon appetit!