Souffle: First prepare the gelatine, leave to swell. In a saucepan pour 250 gr. sugar and add ~80ml. water (or 6ct. L.), on a slow fire, bring to boil, boil 3-4 minutes. While cooking, whisk until fine foams 4 protein and still whisking, pour the sugar, very thin stream. Added 10gr. vanilla sugar. and still whisking add parts 100gr. of warm butter. still a little whisk and cook the gelatine (heated in a water bath and filter), and pour into the pan. Mix all well, fill in the form and in the refrigerator until firm.

Sponge cake: 1. Sift in one bowl, and mix well the flour 1стак., starch-2st. L., baking powder 10gr. 2. med 4st. l (without slides) and 0.5 stack. sugar heated in a water bath so the sugar is slightly dissolved (to obtain a uniform liquid, like jelly). Add a pinch of salt. Remove from heat and add 3 eggs, just starting to whip, beat with a mixer for approximately 6-7 minutes to get lush homogeneous mass.

3. Now the mass in chunks (~5), add the dry mixture (flour, starch, baking powder). VERY IMPORTANT! GENTLY, GENTLY mix, you can with a wooden spoon. Spread in prepared pan (greased and sprinkled with crumbs or semolina) 4. The form with the dough gently put in a preheated 180 degree oven, bake for 35-45min. (Depends on the oven), check the on the readiness of wooden stick. 5. When ready, remove, leave in the oven ( with half open lid)

Custard for impregnation: 1. 0.5 stack. dissolve milk 1,5 tbsp of flour 2. In a saucepan, bring to a simmer over low heat 0.5 liters of milk and dissolve the sugar in it. 3. when the sugar is dissolved and milk begins to boil, stirring constantly, pour the milk-flour mixture. Bring to a boil and cook stirring constantly for 4-5 min.

Cut the biscuit in half and very well engineered cakes.

Between soaked cakes spread frozen souffle. Remove the cake in the cold.

Chocolate filling: 1. In the pan ( not burnt) mixed 8ст. l. sugar and 2 tbsp milk. The sugar should completely dissolve.

2. Add 100g. butter and 2st. L. cocoa. Cook until the filling thickens sufficiently. I poured the cake on the top only! then cut into squares, if you want to pour, fill, need 2 times more!

Cover the cake with chocolate and put in the cold to soaked and froze.

Bon appetit!