ytso (4 units for biscuits for Souffle 6pc) – 10 pcs
Sugar (1 cup to 1 cup of biscuit for the souffle) – 2 cup.
Flour – 4 tbsp. l.
Black Chocolate – 100 g
Condensed milk – 1 ban.
Hazelnut
Soda slaked vinegar – 1 / 2 tbsp. l.
Gelatin – 3 tablespoons. l.
Water (cold) – 12 st. l.
Vanilla – 1 package.
Recipe for “Dessert” Bird’s milk “or Changeling”
First things first, soak the gelatine in two small bowls (1,5 Tablesp.. Gelatin 6 tablespoons. L. Vodichki) gelatin to two servings.
Beat in the solid foam eggs with sugar, add flour.
Bake at 160 degrees until golden.

Melt chocolate in a water bath, add the condensed milk until thoroughly mixed homogeneity.

Hot chocolate cake lubricates, spread some nuts, spinning, tightly delaying cling film and chill.
Meanwhile, prepare the foundation.

Stack in a deeper form of slices of roll tightly to each other.

Beat the whites with the sugar in a sturdy foam, add one serving of melted gelatin in a water bath.
The same thing we do with the yolks in another bowl.

Pour over rolls first mixture of protein, then the yolk.
In the cold at night.
When the mixture hardens, the form drop it in hot water, hold a few seconds and invert on a plate.