1 The layer: separate the egg yolks and wipe them in a foam. Gradually add caster sugar and stir further, adding cold water. Incorporate the yolks while mixing. Stir the sifted flour with cocoa and baking powder and pour it in rain, in the composition. Put it in a pan 24 x 35 lined with baking paper and bake at moderate heat, 170 degrees for 30-35 minutes.
2 The cream is prepared as follows: stir the sugar with flour, cocoa and starch. Add the egg yolks, then gradually add milk and homogenize. Put on slow fire and stir until thickened. Let it cool. Separately whip the butter two tablespoons of caster sugar. When the cream milk is cooled add it in the whipped butter and gradually incorporate. Put it in a cold place. When the layer is cool, cut it in two halves. Put it into the moistened baking foil food, then the layer is moistened in caramelized sugar syrup, in which you add essences. Place the cream and then the other piece of moistened the cake layer above. Keep two three tablespoons of cream for decorating the cake top. Wrap in food wrap and leave overnight in a cool place.
3 The glaze is made as follows: put the liquid milk cream with torn chocolate chunks in a saucepan on the fire, leaving it on the fire until it dissolves completely. Pour it hot over the cake cut in pieces. Use the cream stored to garnish each amandine.