Cocoa, sugar and 7 tbsp water do moderately thick porridge in a pot on medium stove and then divide into two equal parts. Stir well the butter with 100 g of sugar, add one at a 6 egg yolks, one half cocoa pulp, half flour, 6 egg whites broken down into snow with 100 g of sugar, and finally add the remaining flour, beating the mixture slightly and poured it into shape cake (28 cm) diameter, the bottom of which put baking paper. Walls above mixture is smeared with butter. Bake the cake in a moderate oven. Cutting the base two. For the cream Beat the egg whites with 1 tbsp caster sugar thick snow. Of the remaining sugar with 1/2 cup water make syrup. When the syrup thickens enough to make bubbles, pour it in a stream on egg whites with strongly beating. Finally add the remaining cocoa mess. With 1/3 of the cream that we fill the cake, and others she smeared richly top and sides. Smoothing it with a knife dipped in hot water. Optional we can nabodem with sliced ​​almonds.