• Start by brewing the coffee and letting it cool in a bowl.

FOR THE CHOCOLATE GANACHE

• For the ganache, gently melt the chocolate and butter in a bain-marie while stirring.
• Separate the egg yolks and whites into 2 different bowls.
• Beat the egg whites until stiff and set aside.
• Mix the yolks and powdered sugar until frothy.
• Then pour the melted chocolate-butter mixture into the salad bowl with the egg yolks-sugar. Stir until everything is well mixed.
• Then gently incorporate the egg whites into the previous mixture.

FOR THE CAKE

• Cover a baking sheet or large rectangular dish with a sheet of baking paper/parchment.
• Dip the biscuits in the cold coffee and place them at the bottom of your dish.
• Cover with a thin layer of chocolate ganache.
• Cover with a layer of coffee-soaked biscuits and repeat for 4 or 5 layers.
• Place in the refrigerator for 24 to 48 hours.
• When serving, sprinkle the top with unsweetened cocoa.