Pancho Cake

In order to prepare a biscuit dough, separate the whites from the yolks and add to the bowl. Whip into a firm foam.
Add a glass of sugar and egg yolks to the whites. Stir, add cocoa and mix well again.
Next, add flour, baking soda mixed with lemon juice and baking powder to the biscuit dough.

Preheat the oven to 180 degrees.
Lubricate the biscuit mold with oil and pour in the prepared dough.
Send the form to the oven. Bake the biscuit until cooked.

Cut the finished biscuit into 2 pieces, you can even divide it into 3 if possible.

Put one of the pieces on a plate for the base of the Pancho cake. We will collect a cake with sour cream on it.
Cut the remaining 1 or 2 biscuit pieces into cubes about 2 by 2 cm in size.

The sponge cake is ready, start cooking sour cream and crushing walnuts.
For cream, we need a clean bowl, sour cream and sugar. Beat the sour cream for 10 minutes in the bowl, until air mass is obtained. Next, add a glass of sugar and thoroughly alter.
You can prepare more of this cream by increasing sour cream and sugar proportionally , as this amount may not be enough.

Place the sponge cake on a plate, coat with sour cream. Sprinkle crushed walnuts on top of the cream.
Dip the biscuit cubes with cream and spread on the basis of the cake. Form a cake in the shape of a slide with the help of the cubes.
Fill the cake with the remaining cream and smooth the surface if possible.

To decorate, melt the chocolate bar in water bath and apply patterns as you like.
Pancho's sponge cake is ready!