120 g dark chocolate
120 g butter
100 g sugar
70 g cocoa
1 teaspoon instant coffee
¼ teaspoon salt
200 g Lauretta coconut flavoured filling
unpeeled almonds for decoration
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.