Bases: Preheat the oven to 180C. Flour and greased round baking tin with a diameter of 22-23 cm or pad the bottom and sides with baking paper. Put the chocolate with the butter in a large bowl of water bath. Stir until the chocolate and the butter mix until smooth mixture. Pick up the remaining chocolate walls with a spatula. Remove the bowl from the water bath. The transfer of the mixture into another bowl is not necessary if the bowl is not too hot. Beat the sugar, eggs and vanilla, mix until smooth, about 1 minute. Add to chocolate mixture. Mix the sifted flour with the salt and baking powder and add to the dough. Stir until flour is fully assume. Divide the dough evenly for 5 or 6 the base. Gently smooth dough in the form. Bake each base 12-15 minutes at 160C degrees. Transfer the baking sheet on a wire rack and let cool for 20 minutes. Then remove the baking paper and turn the base on a tray to cool completely. Filling: To make the filling, in a bowl, beat the pure butter. Add condensed milk and then the mascarpone cream. Beat on medium speed until well mixed ingredients become fluffy and creamy, about 2 minutes. Finally, add vanilla. Assemble the cake: Put the base of a large serving platter. Spread 1/4 (1/5) of the filling evenly on top. Put another base and another quarter (1/5) of the packing. Complete analogy with the next 2 (3) the base. Put the last base. Above is not covered with cream. Place in refrigerator for 5-6 hours. frosting: Beat the egg whites in a water bath with sugar. Mix with pure butter and continue beating with mixer. Add vanilla. Cake covered with frosting on top and sides. Again, place for an hour in the refrigerator. Then covered with fondant and decorated. Keep in refrigerator until Serve. * Recipes Тесто modeling (fondant)