Cake: You start with four types of Ghana - white chocolate with almonds, white chocolate with coconut, with milk chocolate with hazelnut and dark chocolate with vanilla. Proceed as follows (similar for all four types): 300 g of sour cream heated to boiling on a hot plate or microwave, add 200 g of chocolate, broken into pieces and stir until chocolate is melted. Add 200 g cooking sweetened cream and additional filling - almond, coconut, vanilla and stir again until a uniform consistency. Leave in the fridge for 15-20 minutes to set. Alternating white and brown base, like syrup with sugar syrup and Spread the bases with different types of Ghana. For the cake on two floors: on the bases shape 4 rectangle with dimensions 27h21 cm. Of the remaining two the base cut two rectangles with dimensions 15/12 cm - external - upper and lower layer of the second floor and use the remaining pieces of the bases for forming the inner bases of the second floor. Leave the cake to harden in the refrigerator for 2-3 hours. Decoration: You can make it the day before. Melt white chocolate in a water bath or microwave, staining for cookies and pour into appropriate shapes figures. You let them tight and subtract figures of trays. If necessary, you can do this 2 or 3 times. 150 g of dark chocolate melted pour in shapes (candy, cookies) and shape petals on the 3 flowers. Of the remaining 50 g pour 2 triangular lattices on baking paper. Production of Panels tight leaves gently with melted chocolate to produce flower. Kneading marzipan icing sugar, coloring and sheetable. Cover the cake with martsipanenoto dough and shape. 200 g of heated cooking cream and 100 g cooking chocolate making Ghana gluing and shaping elements of the cake. Garnish with baked cigar, ganasha and chocolate figurines.