Prepare the cakes. Take the necessary ingredients and begin. :) Chocolate and butter to melt in a water bath. Beat eggs with sugar. Gently combine these mixtures, adding egg mixture into the chocolate, stirring from the bottom up. Add the flour. Mix well.

The dough is the consistency of dough for pancakes. Divided into 2 parts. The form vystelit baking paper and bake each cake at 220 degrees for 5-7 minutes at most. Remove from the oven and remove with a warm paper. Leave to cool.

Goes to cherry jelly. Soak gelatin in 50 grams of water at 30 min. freshly Squeezed cherry juice (I made the juice through cheesecloth, clean and pre-washed berries, strain several times through a sieve) heated with sugar until it dissolves. Gelatin is heated, but do not boil. Add gelatin into the cooled sugar syrup with the cherries. Take the form in which we will make a cake (preferably of course split, but not). Vystelim form a dense film. Collect the cake will be "upside down". On the bottom of the form put 1 Korzh, who pour cherry jelly. Jelly in any order, add cherries ( pitted). Put into the freezer.

Proceed to the apricot soufflé. Gelatin soak in water 60 ml approximately 30 min (better of course is to pre-soak, so as not to wait) Apricot puree mixed with sugar and fresh lemon juice (done in the usual manual squeezer for citrus.) Warmed over low heat until the sugar is dissolved. Gelatin is heated, but do not boil. Enter gelatin, stir, let cool to room temperature. Cream, beat until density. Whisk mix with apricot mixture. Get our form, pour the soufflé on top of the jelly (it is better to check that the jelly is already well "grabbed"). Cover the souffle with the second cake layer and again sent in the freezer until fully cured.

Prepare the glaze. The cream heated in a water bath, add the chopped chocolate, switch off and mix thoroughly until complete dissolution of chocolate. The glaze should be shiny. Allow to cool, but make sure to not thickens.

Takes out the cake from the freezer, toss with the shape, remove the foil. Cover the cake with icing. Allow it to spread, a little adjusting with a spatula. Decorate according to your taste. I took the powdered sugar and stencils for cakes.

Enjoy your tea!