First we need to make Fudge. To do this, fry in the oven on a dry pan or in the microwave peanuts, cool it and slice with a knife or crush the Board is too small.

In a large deep frying pan, melt 50 g of butter, add the sugar and milk, and a little boil to sugar, if possible, dissolved.

Add nuts, mix well and boil for another few minutes until the sugar is dissolved.

Spread the mixture on a silicone Mat or Teflon baking sheet (or in any case not to use the paper sticks tightly!).

Bake at 200*C until Golden. Cool.

To break hands into small pieces. Set aside.

Now for the test. And here I was waiting for the first ambush.

So, let's start in order. In a bowl, combine the flour, cocoa, starch and baking powder. Melt in a water bath chocolate.

Whip the egg yolks with 75 g of white sugar, add vegetable oil, to enter chocolate. Mix well.

Add the dry mixture. The dough will be quite thick. It is written in the recipe. No, it was not just thick, but terribly thick. I got the dry mixture.

Separately, beat egg whites with remaining sugar until stiff peaks.

Further consulted about ¼ part of protein to enter into the dough and knead thoroughly. Did. The dough was a little thinner.

Then carefully enter the remaining proteins, stirring method of folding. Proteins interfered with the work, the dough did not want to become smooth and lush, had lumps that did not want to leave. Had to take a mixer and literally within 5 and 7 minutes (I have not timed it) to stir the batter. Of course, any lightness of speech does not go.

Pour the batter into a large, about 30*40 cm baking sheet.

Bake the cake on at 180*C for about 20 minutes. The cake I got was pretty thick on the cake, of course, didn't look. It was necessary to save the situation. I made the impregnation with the water, sugar and brandy. When the cake and impregnation have cooled, cut the cake into two equal parts and thoroughly impregnated with syrup.

Now it is the turn of the cream. The remaining oil (180 g) whisk until fluffy, spoonful by spoonful add the condensed milk, each time fully involving it in cream.

Add almonds and just mix well with a spoon.

Cakes sandwiching cream. The edge trim. Here I was waiting for the first good news: the corner was quite a tasty. Oh, and combined with incredible truffle cream... well, I calmed down a bit.

Left to cover the cake with fondant. Cream to warm up to 80*C. Remove from heat, add broken pieces of chocolate. Mix well until smooth. Pour on cake and spread. And here I was waiting for the second ambush. I covered the cake with fondant, put on the kitchen table closer to the wall, not to interfere, and left. And then my mother, who is legally blind, decided to drink tea and went into the kitchen. Saw on the table something black, as she later told me, and decided to touch it. Well touched... drank tea, and silently cleaned my room. I come into the kitchen and see my cake is not beautiful, brilliant smooth surface, and the "pit", "the hills" and "mountains": ( but only from one side. Took first the head, then a dryer. And the dryer no nozzle, daughter somewhere hurt, I don't use them. I tried a Hairdryer to disperse and align the sweet. The ideal surface to achieve still failed. Had to heat the white chocolate and apply to the cake pattern to hide the flaws. Well, that's somehow twisted:)