Bake the sponge-cake in a form of dimensions 10x14 inches (25x36 centimeters), cool it.
Grate 1 1/2 chocolate on small mesh grate and the rest on big mesh grate and leave for decoration.
Pour the cream into a pot, add whipped-cream and froth. Then add grated on small mesh chocolate and desiccated coconut.
Put the cream on the sponge-cake, sprinkle with chocolate. Put the cake into fridge for 2 hours.
Bon appetite!
You shouldn't boil or fry it too long because it is likely to loose its specific flavour. Remember, if you will overcook it, it may becomes bitter.
Garlic should be added into dishes at the end of its preparation.
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