The oven is heated to 200 C. Tray with heart shape is prepared by oilt her cheeks. Can be used round cake pan with a height of 5 centimeters countries. Then cut heart-shaped pattern. In a medium bowl, mix the flour, salt and cocoa. Eggs and sugar are mixed in a large metal bowl. Metal bowl in a water bath over simmering water and stir until melted sugar (about 2 minutes). The cup is removed from the water bath and stir electric mixer until the mixture becomes solid cream. Half of the dry ingredients are added and carefully fold into the egg mixture. When you take is added and the rest. It is important not to overdo it with stirring, otherwise the dough will fall. It is transferred to the pan. The cake bake 20 minutes in the preheated oven. When ready to cool completely on a wire rack. Meanwhile, in skillet sauce put 1 cup cream churning and cinnamon sticks, broken in advance. Leave to simmer. Then remove from the heat, allow the mixture to reach room temperature, then cover and leave in the fridge overnight. The jam and brandy mixed in a bowl. The cake is released from the tray using a knife or spatula. With a serrated knife, cut in two the base. Cut pieces of cake is jam mixture. Cream mixture from the refrigerator strain into a bowl and beat with mixer until form soft tips. Low temperature melt finely crushed dark chocolate. Hot chocolate quickly added to the cream and stir gently. This reconstituted mousse is distributed on the lower base of the cake on marmalade, leaving a small distance around the edge not oiledo. Top base with marmalade down is placed on top, lightly pressed and transferred cake in the refrigerator until the glaze is prepared. The cream, 1/4 cup water and caramel syrup to the boil with constant stirring. The mixture was allowed to cool for 5 minutes, filtered, and again returned to the fire to boil again. Remove from heat and add roughly crushed chocolate. Stir until dissolved. Glaze to cool to thicken, but still be able to fly. It takes about 30 minutes. The cake is removed from the refrigerator and place on a wire rack. The grid is placed in a large pan. Glaze watered slowly and carefully on the cake. With spatula can help you to become evenly. Cake back in the refrigerator until the glaze harden - about two hours. It is then ready for serving.