Split mold covered with parchment paper soaked and well-pressed. From one sheet of pastry, cut a circle the diameter of forms. To put it into shape, prick with a fork. The second layer of dough cut into strips of a width slightly greater than half the height of the sides of the form. Of these bands to roll the roses, to arrange them along the walls of the mold. Strips better to twist-type plastic bag. Spinning the dough tightly, otherwise it will not be baked, as when baking the dough will increase.

Then, place a sheet of parchment paper, moistened and well wrung out. It will keep small parts from a possible fall. The oven to preheat to 210 degrees. Form a base for the cake put in the oven and the first 5-7 minutes bake at 210 degrees, then turn down to 180 and bake until done.

To prepare mousse: in a water bath melt the chocolate and instant coffee, add the liqueur. In three different bowls whip the cream (cream cooling in the freezer 5 -7 minutes), 2 protein, 4 egg yolks and sugar. Gently combine the melted chocolate first, with a mixture of yolks and sugar, then introduce the whites and then the cream. I, after the connection of all the ingredients, I decided to whip with a mixer - just about a minute. Put the resulting mousse in the cake base. Put into the refrigerator for 2 - 3 hours. Before serving, sprinkle with chocolate chips.