For the base, take the porcelain coarse egg and powdered sugar on a bowl of boiling water and beat them with a mixer for 5 minutes. When it thickens, add the flour and mix and spread it into a 24 cm clamp mold covered with oily paper. Bake in a preheated 180 degree oven for 10-12 minutes.

Then reduce the temperature of the oven to 150 degrees and cook for about 10-15 minutes more until it is absorbed. For the filling, melt the chocolate in a double boiler. On the other hand, whisk the cheeses together with the sugar until they become creamy. Then add the egg, cocoa and melted chocolate. Spread the cheese mixture on the cooked base and bake in a preheated 180 degree oven for 1 hour.

Take it out of the oven and cool at room temperature for at least 1 hour (more ideally for 1 night). For the jaffa layer, mix the marmalade, boiling water and powdered jelly in a bowl. Spread it on the base you prepared previously and the cake you filled on. Leave it in the refrigerator for at least 3 hours and let it harden.

For the final chocolate layer, melt the chocolate and butter in a double boiler. Then add cream and powdered sugar and whisk well. After it cools, spread it on the jelly layer and leave it in the refrigerator for 2-3 hours. Garnish with fruits and serve.