You will need: 190 g of 75% chocolate, 140 g of butter,
200 g of sugar, 50 ml of warm water, 2 h. Spoons of soluble coffee, 100 g of flour, 1 h. Spoon of the baking powder, 1.5 tbsp. Cocoa spoons, 3 eggs, 3 tbsp. Spoons sour cream, 300 ml of 35% cream, 100 g of white chocolate, 2.5 tbsp. Spoons boiling water.
The cooking process: oven preheat to 160-170 degrees. Dissolve coffee in warm water. 140 g of dark chocolate break into pieces, cut the oil with cubes, add dissolved coffee and melt everything together. Mix flour with a bundle, add 100 g of sugar and cocoa. Beat the eggs with 80 g of sugar and sour cream, connect with chocolate mass and flour, gently all together. Lubricate an oblong high-shape cream oil, put the dough into it and bake 1.5 hours, then cool and cut into three embers. Cream: 200 ml of cream and broken into pieces of white chocolate melt in a small saucepan, at the end of adding 1 tbsp. Spoon boiling water. Cool and send for 1 hour to the refrigerator, then beat to the condition of the cream. Lubricate cakes with cream, lay them alone on another. Send a cake for 1 hour to the fridge. The remaining sugar, cream and breakdown on the pieces of dark chocolate melt in a small saucepan, add 1.5 tbsp. Spoons boiling water. Halong the cake slightly cooled chocolate icing.