Eggs are broken with sugar. Add cream, flour and baking soda (quenched with lemon juice or vinegar). 1/3 of the mixture is baked in a buttered and floured baking dish with a diameter of 26-28 cm, which remains after baking. To the remaining mixture is added to cocoa and bake in a large rectangular tray. Once cool the bases, white syrup is 100 ml alcohol or compote and smeared with plenty of the cream, which are stirring with fork or wire stirring. Brown base is cut into squares with a side of 2-3 cm. Each square is melted in cream and throw on the white base. A chaotic pile. If left cream poured on top. Finally everything pour glaze (for which all the ingredients are mixed and heated, but not boil). Place in refrigerator for at least 8 hours. The cream is stirred by hand, because if you break a mixer becomes very liquid. For glaze use 90-100 g chocolate melted in 3-4 tbsp milk. * I bake the bases on baking paper.