Whisk the egg whites with the sugar in a solid foam, add the egg yolks one at. Flour, cocoa, baking

Ingredients: 2 large eggs (or 3 small) 2 tablespoons sugar 1 tablespoon flour 2 tablespoons cocoa 1/2 pack of baking powder 2 tablespoons chocolate liqueur (or other comparable) 100 g dark chocolate 100 g of milk chocolate 100g white chocolate 300 ml heavy cream milk chocolate for decoration
Whisk the egg whites with the sugar in a solid foam, add the egg yolks one at. Flour, cocoa, baking chicken marsala powder, sift in the mass of a spoon and gently mix. Cake mold 20 cm lubricated with margarine and sprinkle with cocoa (rather than flour). Bake for ten minutes at 170 C. The cooled crust cut off the outer edges of the spray liquor diluted in a few tablespoons of water.
Serving: If you want a stronger cream can melt at 200 g chocolate in two children cream, with cream then you will not blur, but the cream to cool in the fridge chicken marsala for a couple of hours to fully tightened, and such smears it over the cake. You can optionally add a few drops of vanilla extract to the cream. Curls of chocolate are you making so that you take a big knife with both hands and pull on the smooth side of the table of chocolate. Chocolate should be at room temperature. To tell you the decorations would not melted under your fingers until they lay out the cake, use the toothpick or fork. To multicolored layers of cake nicely see the cake cut with a sharp knife that soaked in cold water. Source: www.coolinarika.com
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