The chocolate spread is warmed slightly. Add egg yolks and vanilla and mix everything smooth cream. Egg whites are broken down separately on hard snow and carefully added to the mixture. Sift the flour with the baking powder and together with the ground walnuts and finely crushed biscuits added to the chocolate mixture and mix well with mixer on low speed. Finally add whipped cream and a thick foam. The dough is baked 4 the base. For the purpose of the 1/4 mixture poured into a baking dish with a diameter of 26 cm coated with oiled paper and smoothed. Bake for 10-15 minutes in a preheated oven at 180 C. In the same way are baked, and the remaining bases. Finished bases to remain cool, having previously rid of paper. Cream warms. Add the chopped chocolate and the mixture is stirred over low heat until chocolate is melted. The cream is poured into a suitable container, cover with foil and leave in refrigerator to cool - best overnight. Then the cream is mixed with about 3 minutes wire and slowly added softened butter. Finally cream flavored with essence. One base is placed in a serving plate, smeared with cranberry jelly or jam and adhere the second base, smeared with 4 tbsp of cream. Put it third base, smeared with cream and cover with the last base. The cake is coated evenly with remaining cream as a side is roughened with a fork. Top is decorated with large chocolate chips. Before presenting sprinkle with a little cocoa.