To start bake the cake. For this, separate the whites from the yolks. Proteins whisk with sugar in dense foam. Add the yolks slowly and whisk further. Remove the mixer and slowly pour in a bowl with proteins and egg yolks, the flour, cocoa, baking powder. Stir gently from top to bottom. Pour in with a parchment form and put in pre heated oven for 40 minutes. Let cool, cut into 3 layers. For the cream beat egg yolks, add to them the water

Condensed milk,

Whisk. Put the bowl with the egg mixture in a water bath

For this boil a pot water and put the bowl of egg mixture on top. It is very important that the water in the pan does not touch the bottom of the bowl. The bowl should completely cover the pan. When the egg mixture is slightly heated, add the chocolate.

Stirring constantly, you need to achieve the thickening of the cream, it took me about 20 minutes.

Thickened cream does not run down from the back of the spoon and a line drawn with your finger does not disappear, but remains a line.

A bowl of ready custard put in a bowl of very cold water. Stirring occasionally, cool the custard to room temperature. Chilled custard in consistency should resemble condensed milk. For impregnation of the cake to the sugar add boiling water, stir until the sugar is dissolved. The obtained sugar solution is cooled to room temperature, add the cognac, stir. Beat butter (the butter should be softened).

Gradually, portions, add to whipped butter custard. Whisk oil mixture each time after adding another portion of custard. Put the finished cream in the refrigerator for 20 minutes so it slightly thickens. At this point, not wasting time doing dishes :) Impregnate cakes prepared by impregnation for cake. Grease the cakes with cream.

Take the jam, he must be free of chunks, homogeneous and not liquid. Grease cooked jam cake. Put the cake in the fridge for 20 minutes. After that, take out the cake and covered it with icing. For this I put in a bowl 150 g of chocolate and pour the cream, a little bit. Put in the micro and dissolve the chocolate, stir. If the mixture is thick, add more cream. Cover cake with frosting and put in refrigerator for an hour or two) I really liked the taste of the cake, as the store (in my opinion). In the context of lay out the cake tomorrow, or tonight, as my camera is dead.

For the bow: For the beginning parchment paper, cut strips of equal length and width, about 8-10 strips.

With a better margin to do so. Now heat 100 grams of chocolate is good. I drowned "Babaevsky Elite", you need chocolate with a high cocoa content. Heat chocolate with 3 tbsp cream.

Now take a striped, spread it on the chocolate with a knife evenly (not thin) and glue one side plastered to the other edge plastered and put loops on the Board. Now put the Board with the eyelets in the fridge for an hour. Get a Board, put it in the freezer for 5 minutes. Get a few loops out of the freezer (I don't get it, will melt). Unstick the paper from the loops and put them in a circle on the cake, then another few, and another. In the middle of the loops attached to its neighbors with melted chocolate. That's all! Very easy to do!