For the base is broken eggs and sugar. Add the melted butter, stir and gradually adding the remaining ingredients. The mixture was poured into a paper-circular shape and is baked for 30 minutes at 160 C. When cooled, was cut in the middle of the two the base. In a bowl mix the cream and went to the refrigerator. In a small saucepan boil 50 ml water, mix with the chocolate spread and cognac. The mixture was divided into two - in one half were added 50 ml water and syrup the bases, and the other part of the chocolate was added to the slightly cooled cream (2-3 tbsp can be used for decoration). Moist first base is brushed with cream on top is placed other syrup base and pour the remaining cream. Decorated with chocolate sauce. Stays for at least 1-2 hours in the refrigerator. You can decorate and just a little cocoa to sprinkle directly on the cake with a strainer or through a paper template of flowers.