Three eggs cream with 175 g butter and 175 g of sugar. Add 150 g sifted flour with baking powder and cocoa. Egg mixture is divided into three three the base. Each base is baked in a pan with a diameter of 15-20 cm. In preheated to 180 C oven for about 20-25 minutes. While the bases bake prepare cream and caramelized nuts for the cake. For the cream: yolks remaining 3 eggs cream with 175 g of sugar, 100 ml milk, 15 g of flour and starch bag. Remaining milk is heated to boiling, reduce the stove and pour the egg mixture to the milk. Stir slowly for about 5-8 minutes until the cream thickens. Egg whites of three eggs are broken and snow mixed (gently with a spoon, not with a mixer) and finished with slightly chilled cream - if the cream is boiling, the egg white will cross. Add to cream liqueur and vanilla. For Kroc: Lightly roasted crushed, but not minced meat walnuts. 100 g of sugar is made caramel. On cooking paper spread thinly the walnuts and top are covered with caramel while still hot. To caramel can be added the walnuts and spreading it on the table paper, but the first option is easier. Once cool krokanat is broken. Stir in vanilla the SWEET cream. The bases are placed into the cake pan and between evenly spread cream. Spread top and sides of cake with cream. Broken chopped chocolate or couverture temper * and spread out on a strip of paper with cooking length and height of the cake. This tape is wrapped cake to get chocolate edge. After cooling, removable cooking paper and arrange the cake with cream and crushed shattered caramelized nuts. * melts part of the chocolate in a water bath or in a microwave to 40 ° C and added to it the rest of the grated chocolate as vigorously stir until all chocolate is melted.