To make sponge cake whisk eggs with sugar to increase volume twice or three times. Add flour or starch combined with sifted cocoa powder and knead dough quickly. Put dough in buttered baking pan, filling half its volume, and bake over 390^oF (220 °С) for 20–25 minutes, check by pressing cake — be sure it springs easily. Cool and slice into 2–3 cake shells.

To make cream beat butter until fluffy, add condensed milk gradually, when finishing beating add cognac and dissolved in hot water vanillin.

Make souffle.

Let soufflé cool down a little, combine with ¼ butter cream and mix carefully. Stick cake shells with remained butter cream and put in a mold (cake rings are better), cover with soufflé, smooth the surface and cool. Unmold torte and glaze all sides with melted chocolate (4 oz chocolate melt with 3 tsp butter on water bath).