Cocoa butter to RUB on a grater (the butter will give our cake a delicate flavour of white chocolate), grind with 100 g of sugar, salt and coconut, pour 100 ml of coconut milk and again mix well.

To enter gradually the flour, knead a smooth elastic dough, wrap in cling film. Let the dough rest for 30 minutes.

Preheat the oven to 200, spread the dough to the bottom of 24cm. Bake for 20-25 minutes. Cool the cake and together with the form, which will collect and send the cooled cake in the freezer. It is necessary that when pouring the filling layer on cake immediately froze and did not give the test much to absorb the liquid.

Agar-agar soaked in water. In a saucepan pour in the coconut milk, put the tofu, cocoa mass, cocoa butter, sugar and almond cheese. Put on medium heat and heated up to 40-50 degrees. Then carefully punch a blender until smooth. Agar-agar is heated on the stove until dissolved, then the chocolate administered brandy and hot dissolved agar-agar once again, all blender punch.

Remove from the freezer form with the crust and pour in it our souffle. Give fully harden. Decorate as desired. For this I used to sprinkle it on the surface of cocoa powder.

Put plastic carved napkin on top, on top sprinkled with powdered sugar. Carefully removed the cloth.

That's what happened.