In milk of 3.2% fat (500 ml), add the butter (40 g) and sugar (2 tbsp). Slightly heated on the stove to dissolve the oil.

Remove from heat, add 3 eggs, mix well.

Add 13 tablespoons. spoons of flour, mix well until smooth. Pour 1 tablespoon of vegetable oil, stir. Pan grease with a small amount of vegetable oil and bake pancakes on medium heat.

Cottage cheese (350 g), sugar (1 tbsp) good to punch a blender. If you want a sweeter taste feel free to add more sugar.

Add grated on a fine grater chocolate (20 g). Mix thoroughly. Each pancake filled with cheese to its full length, roll tube. To put aside, we won't need them. Start preparing the filling. Gelatin (10 g) pour a small amount of cold boiled water and leave to swell. Chilled whipping cream (fat 33%), add sugar (80g) and beat until increase in 2 times until soft peaks form. Gelatin to dissolve in a water bath or in the microwave, then cool almost to room temperature and pour into the whipped cream. Carefully beat with a mixer again. Now try to act quickly. The bottom of the form pour a thin layer of whipped cream, then put a layer of pancakes with cottage cheese. Pour whipped cream (they are already starting to thicken) and spread a second layer of pancakes with cottage cheese. On top of them to distribute the remaining cream. Form pancakes and whipped cream to put in the freezer. In that case, if the final stage (the glazing) will be made the next day, put the form in the refrigerator, but for 15-20 minutes before pouring frosting put it in the freezer. Note: if you do not have a special shape do not worry, in my case as was used a conventional plastic container for Lunches.

Start making the glaze. Gelatin pour a small amount of cold boiled water and leave to swell. In cream (33% fat), add honey, bring with constant stirring to boiling. Cool slightly. Gelatin to dissolve in a water bath or in the microwave, pour through a strainer slightly cooled cream with honey. Mix well, add broken pieces of chocolate and stir until it is completely dissolved. Give the glaze to cool to almost room temperature. Form pancakes and whipped cream to get out of the freezer, gently hold the knife along the walls of the mold, cover with a plate (or in my case, a small cookie sheet) and flip. The contents will easily separate from the walls and will be on the plate (pan). On top of the resulting cake to pour the slightly warm chocolate glaze and put into the refrigerator.

Decorate as desired. In my case, it was shavings of coconut and chocolate candy.

Here's our cake to cut. Bon appetit!