The yolks separated from whites, yolks whisk with melted butter and half the sugar until the air mass.

Add flour, salt, cocoa and a little coffee and whisk until thick, smooth consistency. You can now enter the rest of the coffee and milk. The dough will be very liquid.

Whisk whites with remaining sugar until cool and shiny foam. This foam is gradually introduced into the dough, working with a whisk. Ready, the dough will remain quite liquid, as for pancakes. If you are not afraid of infection with Salmonella, try the dough tastes very similar to egg-nog, but chocolate and coffee. Now collect all will power and don't allow the dough so go and have a drink.

In a deep pan put kitchen towel, put it in molds. Moulds dough, it is safe to fill, as the dough is not particularly rises, and at the end even slightly settles. In the pan gently pour hot (but not boiling) water until about half of the molds. Dessert bake at 180C for 30-40 minutes. After baking allow the cake to cool to room temperature and put into the fridge for at least 2 hours, preferably overnight.

Served with whipped, sweetened cream. Bon appetit!