6 egg whites
9 oz (250 g) sugar
7 oz (200 g) ground walnuts
6 egg yolks
7 oz (200 g) sugar
5 tablespoons ground black coffee
2 oz (50 g) chocolate for cooking
9 oz (250 g) butter
3 tablespoons water
3.5 oz (100 g) sugar
3.5 oz (100 g) chocolate for cooking
3.5 oz (100 g) butter
Preparation: stig whites and sugar steam and add nuts. Spread it on two wafers. Bake wafers for about 20 minutes at 350° F (180° C).
Filling: stig egg yolks and sugar on the steamed. When the mixture thickens, add the black coffee, chocolate and slices of butter. Mix until the mixture merged. Meanwhile, stir the butter. The cooled stuffing combine with butter.
Icing: on the low heat dissolve sugar in water, chocolate and slices of butter. Mix until merged.
The order of creation: cool cake. Cut it into two parts. Between the two biscuits spread filling. Pour with hot chocolate icing on the top.