For the bases: Chocolate is melted in a water bath and allow to cool. Beat the egg whites to snow and leave them in the fridge. Apart Stir the butter with the sugar and add the egg yolks one by one. Sift the flour with cocoa and pour it into the yolk mixture. Add the egg whites and chocolate and stir nice. From the resulting dough bake 2 the base. Can be roasted in a base and then allowing to cool to cut 2. My bases in size 30x40 cm. Leave the bases to cool. For the syrup: Put the sugar and water on the stove and stir to completely dissolve the sugar. For the cream (filling): Beat the cream with the sugar. Add the condensed milk, mascarpone, vanilla and coconut. Mix until a homogeneous mixture. Prepare the gelatin as directed and add to the resulting cream. For the cream: Put water and sugar on the stove. Let simmer 7 minutes. During this time beaten whites of snow. While the syrup is still boiling, and working with mixer at high speed, slowly add it to the beaten egg whites. Once you add the whole syrup, continue beating for another 10 minutes. We cool cream briefly and add the soft butter and vanilla. For sugar dough: a recipe for pepeleon Медено-захарно dough to decorate cakes . Assemble the cake: Put one base in a rectangular ring and syrupy hot syrup. Wait to cool and sent down with mascarpone cream. Top second base and put too syrupy. We leave in the refrigerator for several hours until firm. Outta the ring and plastered the entire cake with cream colored green. Decorate with pieces of sugar dough, maybe with small plastic figurines.