A cake with nuts and chocolate

Kore:

6 whites
150 gr of sugar
110 gr of ground nuts
1 spoon of flour

Cream:

150 gr of black chocolate
250 ml of sweet cream

Pour the sugar belt with sugar to get a solid foam and add the minced walnuts and flour.
All combine with a wiper.
Place the oven from the oven and brush the whole mixture and put it to bake at 180 degrees between 20 and 30 minutes depending on the oven.
Roast and chilled biscuit should be cut into three equal parts to get three straps.
Heat the sweet sour cream to the point of boiling, but do not rinse and add chocolate and mix until it melts completely.
Get out of the fire and sip it to cool down.
When it is lukewarm, put it in the fridge to further tighten for about 2h.
Then mix to get a smooth cream.
Use this cream to cover two bark, fold the third and place the glaze.
You can still make cream from the remaining yolks.
6 yolks wipe foam with 6 tablespoons of sugar and put on steam to boil.
Cook for 15 minutes from the moment of putting it on fire.
Prepare, add 150 gr of chocolate and mix to dissolve.
Let it cool down.
Pour 200 gr of margarine with 100 gr of powdered sugar and add to them a cooled cream and moisten.
Cover this cream with two bark, fold the third and put on a glaze.
Pleasant.