Soak the agar-agar in 140 ml of water for two to three hours. Beat 100 grams of butter and the same amount of sugar, add eggs, 1 ml of vanilla extract, beat until smooth. In the resulting mass of white, add flour and knead the dough.
Line two baking sheets with baking paper, lay out the dough in two circles the size of a cake mold. Bake cakes at 200 degrees for ten minutes, trim the edges. Cool the cake without removing from the paper.
Condensed milk and 200 grams of butter at room temperature, beat in cream, add 1 ml of vanilla extract and set aside (not in the refrigerator).
Bring the water with agar-agar over low heat to a boil, stirring continuously with a spatula. Boil a minute, add 300 grams of sugar, increase the heat to medium, bring the syrup to a boil again and cook for another couple of minutes, stirring occasionally. The consistency of the consistency can be checked by tearing off the spatula from the surface of the syrup – a thin thread should be pulled behind it. Allow the syrup to cool.
Beat the cooled proteins to stability, add citric acid, beat the proteins into a dense mass. Pour hot syrup into it in a thin stream (the protein mass will greatly increase in volume).Beat until stiff and mix the butter and condensed milk with a mixer at low speed. As soon as the consistency becomes homogeneous, the souffle is ready.
Place the first cake in the cake pan, pour half of the souffle on top. Cover it with a second cake, pour the remaining soufflé. Put the cake in the fridge for three to four hours to make the souffle froze.
Melt chocolate with 50 grams of butter, pour chocolate icing on the cake. Let it froze for half an hour and remove the form from the finished cake.