Form with Detachable bottom 20 cm is stood with baking paper. The biscuits are ground finely, mixed with the melted butter and mix well. Biscuit mixture is poured into the tray and spread on bottom, pressed and smoothed an even layer - by hand or spoon. 80 g of chocolate melted in a water bath, the rest of grate in large pieces grater - grating is easiest if the chocolate was in the refrigerator before. Cream the feta cheese mix with sugar (with the mixer on low) until smooth. Add the cream, eggs one at a time, sift flour, cocoa, stirring with a mixer, again on low just until a smooth mixture - no need to mix until fluffy. Add melted chocolate - a trickle, while continuing stirring with a mixer and when the mixture is homogenized pour the grated chocolate and stir gently with a spoon or spatula. Pour the mixture into the pan. Put it to bake in a preheated 170C oven for about 45-50 minutes or until no sway in the form of push and solid to the touch. The oven is switched off, does not open the door and leave the cake inside for about an hour. Then removed, allowed to cool and store in refrigerator until its cooling (overnight). Cut into pieces and serve cold. * Chocolate is not very sweet, so if cheesy mixture and you do not see cute - can add more sugar. * If out immediately from the oven because the temperature difference is likely to crack. * Warm going to eat - but do not be fooled, cold is times better. Becomes quite dense and hard chocolate cake. * If instead of grated chocolate use larger pieces (drops, cut've in large pieces) - they sink to the bottom, it is nice, but not particularly spectacular.