Summary

Ingredients

• 50 g dark chocolate
• 1 tablespoon coffee powder, soluble
• 250 g butter, soft or mararine
• 200 g suar
• 1 pinch (s) salt
• 4 egg (s)
• 375 grams flour
• 1 packet baking powder
• 150 ml egg liqueur and 1 tablespoon extra

For the cast:

• 100 g dark chocolate
• 0.5 ½ cube coconut oil

Also:

• powdered sugar
• Fat for the shape

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Instructions

1. Melt the chocolate. Dissolve the coffee in 2 tablespoons of hot water.
2. Mix the butter with sugar and salt until creamy, stir in the eggs one after the other. Mix flour with baking powder and mix in alternately with eggnog. Divide the dough into thirds, stir in the chocolate and half of the coffee under a third. Stir the rest of the coffee into the second third. Stir 1 tablespoon egg liqueur into the remaining third.
3. Preheat the oven to 175 degrees top / bottom heat, grease a springform pan with a diameter of 26 cm.
4. Alternately pour the dough into the greased springform pan. Using a fork, pull it in a spiral through the dough and smooth the top of the dough. Bake for 40 minutes. Take out and let cool.
5. Melt the chocolate with the coconut oil over the water bath, cover the cake with it and decorate with powdered sugar.