Base: Beat egg yolks with sugar until white set. Egg whites are broken down into the snow. To the yolks add the flour, cocoa and baking powder, mix well and add egg whites gently snow. Spread on the tray from the oven, pre-coated parchment paper, bake is about 12-15 minutes at 180 C. When cool, cut to the dimensions of the rectangular shape, which will be used for the manufacture of the cake. The bases should not be thicker than 1.5 cm. Dark chocolate mousse, chocolate is melted and mixed with sugar, leave it to cool and add the butter and hazelnuts, mix and add slightly shattered cream . white chocolate mousse: Melt the chocolate, add sugar when cooled down, add the butter and egg yolks, mix with lightly battered cream. mousses allowed to poizstinat then ranks in rectangular base, black sauce, white sauce, base, etc., while the form is fulfilled, and accordingly do the ingredients. Leave in the refrigerator for 2-3 hours, and is converted into an appropriate plate. Mint Sauce: Milk is heated to boiling, put the mint and is brewed about 30 minutes. Separately, beat egg yolks in which added little by little strained peppermint milk. Boil on low heat, stirring constantly, until thickened. Serve in sauce-boat apart from the cake optional and can be used as a glaze. To be more appetizing temptation can be grated in large pieces chocolate on it and then sprinkle with powdered sugar, and around it to disperse berries such as strawberries, blackberries, etc.