For making cake use a special form for baking pies open (crostat) with a slightly protruding center that I have used in the recipe "Biscuit basket with berries" http://www.povarenok .ru/recipes/show/125 421/ Using common form for cakes (28 cm), after making a cake, you must carefully cut the sponge to a depth of 1 cm, and stepping back from the edge 1 cm Remove part of the crumb... the First thing to thoroughly grease the pan with melted butter and set aside. While we prepare the dough, the oil should catch on the surface forms a thin "film".

In a water bath melt 50 g butter and dark chocolate. Set aside.

In a separate bowl, beat the eggs with the sugar until OSVETLENIE mass and the sugar is dissolved, about 8 minutes. Add to egg mixture to the chocolate and stir.

Pour the sifted flour with the baking powder and stir gently until smooth.

Put the dough into the form, level and put in a preheated 160 degree oven for 25-30 minutes.

In any case, watch out for the oven with the readiness of the biscuit.

Ready cake remove from oven, give it a stand in the form of a couple of minutes and then immediately spread, just turning the form.

While baked biscuit, you can prepare the chocolate ganache. In a saucepan with a thick bottom melt 50 g of butter and chocolate Gianduja (for lack you can use any chocolate, but good quality!) Then pour the cream (33%), stir and boil for a few minutes until thick. Set aside and let the cream cool slightly.

Still slightly warm, pour the ganache into the prepared biscuit. Flatten. Allow to stand 20 minutes at room temperature and after removing the cake in the fridge for 3 hours. Part of the ganache is slightly absorbed into the cake...