Ingredients
120 g dark chocolate
120 g butter
100 g sugar
3 eggs
70 g cocoa
1 teaspoon instant coffee
¼ teaspoon salt
200 g coconut flavoured filling Lauretta
unpeeled almonds for decoration
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Preparation
- Melt the chocolate and butter in a water bath. Switch off the heat. Add the sugar and mix thoroughly.
- Separate the egg yolks from the egg whites. Add the egg yolks, salt, cocoa and coffee to the chocolate, stir with a spoon and mix thoroughly.
- Beat the whites and, when ready, add them to the chocolate mixture, stirring gently. Bake the cake for 25 minutes at 180 degrees.
- After it cools down, decorate it with Lauretta coconut flavoured filling and almonds.
