Softened butter mix of fluffy cream and gradually add sugar and vanilla. Then there are added yolks. Sift the flour with the baking powder and add to the mixture together with the ground and chopped walnuts and grated chocolate. Finally, carefully add the beaten egg whites to stiff. The dough is poured into a baking dish with a diameter of 26 cm coated with oiled paper. Bake for about 45 minutes in a preheated oven at 180 C. The baked base is removed from the mold released from the paper and allowed to cool. Then cut in two the base. The sugar is put into an appropriate container of fire is caramelized to light brown. Add cream and the mixture was heated while stirring continuously until a smooth mixture. Caramel cream was allowed to stand for 1 day in the refrigerator. The next day, pour the gelatin with 1-2 tbsp water to swell. Melted in a water bath and cooled down when added to cream. The cream is mixed well and left in the fridge for a while to cool but not to gel. One of the bases is put into the cake pan and cover with two-thirds of the cream. Top is placed second base. Spread the cake with the remaining cream everywhere. Smoothed and leave in the fridge. Prepare chocolate decoration. The chocolate was melted on a water bath. Small amounts of it are coated in a thin layer on a cold marble slab or glass dish and remain frozen at room temperature (do not put in the refrigerator, because the chocolate becomes fragile) then with a spatula chocolate strips are wound into rolls or folding fan. The cooled cake decorated with chocolate and sprinkle with chopped walnuts.