Prepare cake: in a metal bowl mix the eggs with sugar, put in a water bath (in a pan pour some water, put on fire, bring to boil), how to boil water, a bowl of eggs to put on the saucepan, reduce the heat to low, to interfere with a whisk until the sugar is dissolved. Then remove from heat, beat with a mixer at the highest speed for about 10 minutes. If the mass would have the consistency of whipped cream or proteins that are traces from the mixer - this means that they are well beaten! Flour, starch, baking powder mix in the bowl. Sift the dry mixture to the eggs! Preheat the oven to 180-190 gr. Celsius. I have a form 24 see the Bottom vystelit baking paper. Put the dough in the form and IMMEDIATELY bake! Heat the oven before preparing the cake!!! Bake until dry matches, about 25-30 minutes, may need more time. The first 20 minutes the oven should NOT be opened, otherwise the cake will sink! Take out of the oven ready biscuit and, without wasting a second, put the form "upside down" on the 4 cups. Let cool in this position. We get a biscuit with a perfect surface (bumps and hollows).

Cake to cool for 1-2 hours, you can leave on all night. And the next day, prepare the cream.

Coffee brew 100 ml of boiling water. Add sugar according to your taste.

Chocolate RUB on a large grater.

Mascarpone mash paddle with half of the powdered sugar until smooth (not semi -!) state. Guided by sweetness to your taste! Those who have no possibility to buy the mascarpone, take a saucepan, put it on a sieve lined with cheesecloth into 4 layers, and it fat cream 600 g (very tasty), cover with gauze, put a saucer, and on it is a 3-liter jar with water! Leave overnight! The whey will drain, and you have 500 grams of cream cheese!

Whisk the cream with the second half of powdered sugar. Again, be guided by your taste, you may need more powdered sugar or less!!!

Continuing to whisk, add a tablespoon of mascarpone. You'll have a pretty thick cream that holds its shape well!

In the split form (I have 24 cm), put 1 Korzh, to impregnate it with 1/3 of the coffee mixture (if you have coffee liqueur, you can feel free to add)

Grease it 1/3 of the cream.

Sprinkle 1/3 of grated chocolate. Repeat with the second cake, 2/3 penetration, cream and chocolate (the cake is easy to pin down). Put the third cake layer and gently press it to flatten the surface of the cake. Impregnated coffee mixture.

The remnants of the cream to mix with chocolate chips. Cake remove from the form, lubricate cream 3rd layer of the cake, coat sides (though I they had not enough cream!). Leave overnight in the fridge. Can decorate optional: sprinkle cocoa or powdered sugar, or chocolate chips!

Bon appetit!