Delfia Cake

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Ingredients:
12,3 oz. / 375 g cooking chocolate
12,3 oz. / 375 g coconut fat
6 tablespoons strong coffee
4 eggs
4 tablespoons sugar
12 sweet wheat biscuits
about 5,3 oz. / 150 g coloured marzipan, thinly sliced
7 oz. / 200 g jelly tops

Procedure:
[1]
dress a little greased bread mould, about 1.5 litres, with greaseproof paper.

[2] 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.

[3] Beat eggs and sugar until fluffy. Add to chocolate mixture and mix well until smooth.

[4] Add batter, biscuits and marzipan layered in the mould. Garnish with jelly tops. Put cool until it is stiff, preferably overnight.

[5] 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.

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