• Separate eggs. Beat sugar with butter until frothy and gradually add the egg yolks. Then add baking powder and flour and stir. Preheat the oven to 170 degrees.
• Divide the cream into 2 bowls. Chop the chocolate and add to the cream in one bowl, then into the micro at low wattage and check again and again until it has melted. Pour the coffee powder into the other cream, soak it briefly and then stir until it has dissolved.
• Divide the dough. Put the cream-chocolate mixture and the baking cocoa in one half. Mix well until the dough is evenly colored. Pour the coffee-cream mixture into the other half and stir in.
• Beat the egg whites until stiff and stir half of each into the respective batter. Grease and flour a mold, add the dough (I made the coffee dough at the bottom, then cocoa and more coffee at the top) and bake for 70 minutes.

TIP Gluten-free

• I took Rewe free from here.