you will need:

 
6 eggs, separated yolks and proteins
 
6 tablespoons sugar
 
1 box instant chocolate pudding mix
 
FOR THE CREAM:
 
1 container of cream
 
1 box powdered instant vanilla pudding
 
3/4 cup milk
 
Topping:
 
100g dark chocolate
 
100 grams of margarine / butter
 
2 tablespoons of sugar
 
2 tablespoons brandy
 
Pattern (diameter 28cm) springform
 
Margarine for greasing

preparation:

Preheat oven to 180 degrees Medium chat. Beat the egg whites with an electric mixer at high speed, gradually add the sugar and continue beating until stiff.
Beat the egg yolks and fold into the foam. Fold in the pudding powder.
Grease the pan, pour in batter and bake about 30 minutes or until a toothpick inserted into the cake comes out Bmohds clean and dry. Leave to cool.
Hkrm- making foaming together the cream, milk powder and custard cream smooth. Spread the cream over cooled cake.
Breaking cladding making the chocolate into chunks and place in a pot. Add the remaining topping ingredients and heat over low heat, stirring, until the sugar melt.
Remove from heat, cool a little and guiding expect the cake. Cool the cake for about 24 hours before serving.
You can decorate the cake with whipped cream and chocolate cubes. Or shafts of chocolate
Materials diameter springform pan 26 cm
TIP:
You should chill the cake on a wire fences to reach them cold air from all directions, including the subway.