Beat all ingredients except cream and cocoa. After the break up very well with a mixer, add pre-broken (solid) cream and cocoa. Mix blender 5-7 minutes very well to get a smooth homogeneous mixture. Pour the mixture in the form of cake, covered with baking paper. The base is baked first 10 minutes at 200 C, then reduce oven to 150 C and bake for about 20-25 minutes. Cream: Chocolate is melted in a water bath during this time crash sugar and the butter. Once the chocolate is melted continuously stirred for about 5 minutes and allow to cool. To shattered cream is added up the cold melted chocolate, mix well, then add to sugar shattered the butter. Once the base is ready, cut in two by a thread. Can be syrupy optional (with compote), on condition that hot - cold. Dab with chocolate cream, placed above the second part of the base, Easy to (bay) with very little of the cream, enough to cover it. The rest of the cream is placed on side. Cake left for 2 hours in refrigerator to set. Then put the rest of the cream is smoothed nice and left in the refrigerator for at least 5 hours. Decorate optional.