Big chocolate cake in a protein soufflé

I baked such a big chocolate cake for a children's party. Everyone had enough, and everyone was satisfied.

Ingredients

• For test:
• Eggs - 3 pcs.
• Butter, room temperature - 100 g
• Sour cream - 150 g
• Cocoa - 80 g
• Flour - 150 g
• Sugar - 150 g
• Baking powder - 1 tsp
• For protein soufflé:
• Egg whites - 7 pcs.
• Gelatin (loose) - 20 g
• Sugar - 1 cup
• Butter, room temperature - 170 g
• Condensed milk - 200 g
• Vanilla sugar - 1 teaspoon
• Citric acid - ¼ teaspoon
• For buttercream:
• Fatty cream - 1/2 cup
• Powdered sugar - 1 tbsp

Directions

1. Mix cocoa with flour and baking powder.
2. Grease a springform pan with a diameter of 25 cm with butter and sprinkle with cocoa. If the kitchen is warm, it is better to put the form in the refrigerator.
3. Beat eggs with sugar for 5 minutes (must form a fluffy mass).
4. Add softened butter and sour cream, beat for another 5 minutes.
5. Add cocoa and flour mixture with baking powder, mix.
6. Remove the form from the refrigerator, put the dough into it. Place in an oven preheated to 180 degrees, bake the cake for about 1 hour (check the readiness with a wooden stick).
7. Meanwhile, prepare the cream. Whip cream with powdered sugar until slightly fluffy, but do not beat.
8. Prepare the soufflé. Gelatin pour 1/2 cup of water. Leave at room temperature for 10 minutes. Then pour into a small saucepan and, stirring, bring to 50 degrees so that the gelatin is completely dissolved. Set aside.
9. Beat softened butter until fluffy. Then add condensed milk, mix well.
10. Whisk the whites into a strong foam with citric acid. Then add 1 cup of granulated sugar and vanilla sugar. Whisk well.
11. Continuing to beat, gradually add warm gelatin. And then add buttercream. Mix well. The soufflé is ready.
12. By this time, the cake is baked, remove it from the mold, let it cool.
13. And then cut in half into two cakes.
14. Put one cake in a mold with a diameter of 28 cm. (If you like wet cakes, you can drink them with syrup).
15. Spread cream on top.
16. Cover with the second cake and fill with protein soufflé.
17. Place the chocolate cake in the refrigerator until completely set, 4 hours or more. Then carefully slide a knife between the cake and the sides of the mold, remove the mold.
18. Decorate the protein soufflé chocolate cake as you wish, I drizzled with melted chocolate and sprinkled with "sea pebbles".