Creamy chocolate coffee slices

Ingredients for 1 servings:

• 200 g sugar
• 7 eggs
• 75 g flour
• 2 tsp baking powder
• 100 g almond(s), ground
• 100 g desiccated coconut
• 500 ml cream
• 400 g chocolate (dark chocolate)
• 125 ml coffee, strong
• 4 tbsp rum
• 30 g cocoa powder

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

a small sin for great connoisseurs

First, line the bottom of a square springform pan (approx. 20×20 cm) with baking paper and preheat the oven to 175 degrees Celsius. Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with the sugar until frothy. Mix the flour with the baking powder, almonds, and desiccated coconut and fold into the egg yolk mixture along with the beaten egg whites. Pour the mixture into the pan and bake for about 40 minutes. Remove from the pan and let cool. Chop the chocolate and melt it in the cream. Then refrigerate for at least 4 hours. Whip the chocolate cream until stiff and cut the cake in half horizontally. Drizzle the sponge cakes with coffee and rum and spread with the chocolate cream. Place the sponge cakes together, dust the surface thickly with cocoa, and cut into cubes.