12,3 oz. / 375 g cooking chocolate
12,3 oz. / 375 g coconut fat
6 tablespoons strong coffee
4 tablespoons sugar
12 sweet wheat biscuits
about 5,3 oz. / 150 g coloured marzipan, thinly sliced
7 oz. / 200 g jelly tops
 dress a little greased bread mould, about 1.5 litres, with greaseproof paper.
 Put the cooking chocolate and coconut fat in a bowl and set it over a saucepan of water on low heat (water bath). Add the coffee when the chocolate and fat has melted.
 Beat eggs and sugar until fluffy. Add to chocolate mixture and mix well until smooth.
 Add batter, biscuits and marzipan layered in the mould. Garnish with jelly tops. Put cool until it is stiff, preferably overnight.
 Server delfia cake in thin slices. Wipe the knife between each cutting to achieve a prettier result.
NOTE: Delfia cake keeps well in the refrigerator and can also be frozen.