Preparation of sponge cake: Preheat oven to 180 degrees. Whip the egg whites and add powdered sugar. Sift all dry ingredients together and fold into proteins.

Cover with baking paper a baking sheet and evenly spread the mixture. bake for 20 minutes. Cool on a wire rack.

Preparation chocolate mousse: Whisk yolks.Bring sugar and water to a boil and pour in a thin stream to the yolks. whip until the mixture cools.

Melt the chocolate and stir in to the mixture of yolks. Whip the cream and add to chocolate yolk mass.

Cool. Preparation cream: Soak gelatin in water and leave to swell. Heat milk with vanilla pods. Mash the yolks with the sugar,add the starch and powdered sugar. Pour the milk in a thin stream into the yolk mixture while continuing to whisk. Return mixture to fire and cook until thick(stirring constantly).

Heat gelatin until dissolved and add half vanilla cream, half the chocolate mousse . Whip the cream and add the cream. Stir well.Cool.

Assembly: line a rimmed form a transparent film so that it performed at 5 cm above the upper edge Put from a package layer of mousse on the contour shape

cut the sponge cake into two halves of length of the form,but narrower. Place one strip of chocolate mousse

Fill with mousse between sponge cake. Put a layer of vanilla cream on the sponge cake, Place the second strip of cake. Complete vanilla cream, cover with wrap and freeze for 4 hours. Invert the dessert on a cutting Board,carefully holding the film. Cut the film down the middle and remove the half of the film, Sprinkle the open part of the log with cocoa powder, remove the rest of the film. Chocolate frosting cover the second half of the log ( For this, 100 grams of chocolate to melt with a few tablespoons of cream) put in the middle of the nuts,chill and serve dessert to the table.