MAKE CAKE Mix cocoa and instant coffee. Add the appropriate recipe amount of warm water and stir to dissolve, until smooth. Split eggs on whites and yolks. Ensure that the separation process in proteins has not got even a drop of yolk, as it would make impossible the process of beating. Whisk the egg yolks with 180g sugar until the formation of fluffy homogeneous mass. Carefully, in small portions, each time well pomeshivaya, enter the vegetable oil. So carefully and gradually stir in the solution of cocoa and coffee. Mix the flour, baking powder and soda and sift into the bowl with the dough. Stir the flour into the dough, achieving a homogeneous mass. Add salt to proteins. Whip the egg whites first at low speed of mixer, increasing speed as you increase the volume of beaten egg whites. In a well-beaten egg whites, add 45 g of sugar and beat until stable peaks. Very carefully enter the beaten egg whites into the batter, carefully involving the first portion of the protein movements, top - down. Pour the batter into the form lined with baking paper and bake in a preheated 160 C oven until the sample on a dry stick (about 50 minutes). In the process of baking (and especially in the first 30 minutes) the oven door do not open, because there is a likelihood that the cake will settle. Remove the cake from the oven. Cooling upside down. For this purpose I use the bars on the legs. Turn the form with biscuit and leave to cool. Then removed from the mold.

Prepare the caramel. Peanuts fry in the oven, cool and chop with a knife or in a blender not very finely. In a large skillet, heat the oil, add the sugar and the milk and provarite to the sugar is dissolved. Then add the chopped nuts and boil for another 2-3 minutes. Then the mass pour into silicone flat shape and bake in the oven at 200 degrees until Golden brown. Cool, break with hands or using blender is not small.

Cooking chocolate toffee: pour the Cream into a saucepan, add the condensed milk and stir. Then put the saucepan on a slow fire and stirring constantly with a whisk bring to a boil. After boiling, boil for another 2-3 minutes. Add broken pieces of chocolate and stir with a whisk until chocolate is completely dissolved. Cooling first to room, then in the fridge. After cooling, beat with a mixer to dense condition ( will remain a clear mark that is not delayed). Toffee is ready to put while in the refrigerator.

Make syrup: Boil 1 Cup of water with 50 g of sugar (sugar can take, to taste), cool, add 2 tbsp of cognac.

To assemble the cake: cut the sponge Cake into 3 layers, the upper and lower layers should be in the thickness 1,5-2 cm, middle layer I got three centimeters. The lower layer stacked on tortorice impregnated with syrup. Spread on top half of toffee and generously sprinkle with truffle chips. Middle layer cut out the middle, leaving a ring thickness of about 1.5 cm (the middle can be used for cooking cakes). Gently sponge ring put on the cake with toffee and grilagem. Get ice cream from the freezer, cut into pieces and tightly fill the middle of the ring to the top, to avoid voids. Put on 20-30 minutes in the freezer. Next, get the cake, ice cream, densely sprinkle with truffle crumbs and spread remaining toffee. Cover with the top layer, which is impregnated on top of the syrup. Put in the freezer.

Prepare the cream for decoration. Separate the whites from the yolks, it is very important that the squirrels don't get not a drop of yolk. To proteins add sugar and vanilla. Saucepan with proteins to put in a water bath where the water is already boiling, the water should not touch the bottom of the pan. Continuously whisk the mass with a mixer until stable peaks, then remove from the water bath and continuing to mix one little bit add the softened butter. Each next piece of butter to add just after a full blend of the previous, this is important, otherwise the butter may remain pieces. Cream turns out very fluffy and airy.

ORNAMENT: Next, take out the cake from the freezer and protein-butter cream cover the sides and top of cake. Flatten with a spatula or blade and put in the freezer for 10-15 minutes. In a PASTRY bag to put the broken chocolate and melt it until soft in the microwave at medium power. To cut off the sharp corner to make a hole with a diameter of about 2 mm. take out the cake and restofline shokolada chocolate, draw a picture, in this case, the skydiver. Chocolate also do the inscription. Spread remaining cream in bowls and add each color of food dye. Now alternately colored cream filled pastry bags with a hole of 1-2 mm. and the corresponding parts of the figure tightly to the arc blow out cream small balls – so coloring the whole picture. Border done by means of a confectionery nozzles, as well with the help of tips decorate with cream sides of cake.

Put the finished cake in the freezer where it is stored before serving. Take out the cake from the freezer 10 minutes before serving, boil the tea and enjoy a delicious dessert!