Delicious chocolate cake with roses for Birthday or Other Holiday.

1. For marshmallows melt the broken chocolate with butter in a water bath. Using a mixer, break the eggs with sugar to a very fluffy mixture. On a plate, mix the flour with baking powder and cocoa.

2. Once you remove the chocolate bowl from the hob, stir until the oil melts completely and add the fresh milk, may be cold. Stir. Add the chocolate-dairy mixture to the broken eggs and stir gently with a spatula. Add the flour with the cocoa and the baking powder and stir until homogeneous.

3. Lubricate the bottom and the walls in three shapes with a diameter of 24 cm. Place their bottoms with a circle of baking paper. Divide the mixture into three shapes. Bake marsh in preheated oven at 180 degrees 40 minutes.

4. For the oil cream first make a pastry cream by pouring the fresh milk into a saucepan and warming it. Add the shredded interior of the vanilla pod and rose water to it. In a bowl, whisk the yolks with sugar and flour. Add a little of the warm milk first, stir, and then pour all the milk. Put the mixture back into the pot on the hot plate and stir for 5 minutes until the cream thickens. Pour the pastry cream onto a rinse metal tray and spread it out. Cover with a transparent foil and let it cool down.

5. Melt the white chocolate in a water bath. Brush the butter with a mixer until fluffy, then add the sugar powder a little bit. Add half of the cold pastry cream, little by little, and break into homogeneity.

6. For chocolate cream, melt the chocolate in a water bath. Brush the butter with the mixer to fluff, then add the sugar powder a little bit without stopping the crushing. Add the remaining pastry cream and whisk to homogeneity. Transfer the cream * into a large syringe with a serrated tip.

7. Remove the cooled blades from the molds, remove the paper and place the first blade on a tray. Spread 1/3 of the oil on it and place the second blade. Spread 1/3 of the oil on the second swamp and place the third blade by pressing. Spread the remaining butter cream over the entire surface of the cake and smooth it.

8. Inject large roses from the chocolate cream on the cake, starting at the side of the cake – 2 rows, then fill the space on the cake.

Use the oil creams immediately after they are made. If you put them in a refrigerator, use them after you have left them for 1-2 hours at room temperature.