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You will need

• - 3 eggs
• - 6 proteins
• - 2 yolks
• - 400 g of granulated sugar
• - 125 g of flour
• - 100 ml of milk
• - 570 ml of cream
• - 120 g of dark chocolate
• - 10 g of vanillin
• - 1/4 tsp salt
• - 150 ml of water
• - 4 tbsp. l. powdered sugar
• - 50 g of cocoa powder
• - 1 tbsp. cognac

Instructions

1

Bake the biscuit. Whisk with a mixer 100 g of granulated sugar and 3 eggs. Add salt, flour and vanillin. Place the dough in a baking dish. In a preheated to 180 degrees oven, bake a biscuit for about 25-30 minutes. Readiness of a sponge cake is checked with a match, if it is dry, then you can pull it out.

2

Prepare the custard. Whisk 40 g of granulated sugar, 25 g of flour and 2 yolks, whisk until smooth. Heat the milk in a saucepan and pour into the yolk mixture. Stir and put on fire, cook until boiling. Remove from heat and leave to cool for 10-20 minutes.

3

Prepare a meringue. Whip the sugar, 6 proteins and water until firm peaks. Mix 125 g of granulated sugar and 50 ml of water, put on a fire and bring to a boil. Remove from heat and beat with a mixer for about 20-25 minutes.

4

Form the film. Cut the biscuit into strips, divide them into 3 pieces, put the first part in the mold. Chop 50 g of dark chocolate and sprinkle on the biscuit.

5

Do the impregnation. Dissolve 50 g of sugar in 50 ml of water. Cool the mass and add cognac. Prepare whipped cream. Whip cream and powdered sugar in the mixer.

6

Mix 1/2 merengi with custard,stir and add 1/2 whipped cream. Lubricate the resulting biscuit mass. Then cover with the second part of the biscuit and soak impregnation. Cover with the last part of the biscuit. Merengu mix with chocolate chips and with whipped cream, oil the biscuit. Take it to a cold place for 4-6 hours. Take the cake and sprinkle with cocoa powder.