Makes 1 cake, approx 10 pieces

4 egg whites
1 cup sugar

Filling:
3-1/2 oz butter or margarine
3-1/2 oz dark chocolate
2 tsp instant coffee powder
1/3 cup sugar
2 egg yolks
scant 1/4 cup madeira wine (optional)

Decoration:
1-1/4 cups whipping cream
scant 1/4 cup flaked, roasted almonds

Dress a pancake pan with buttered baking paper. Beat the egg whites stiff and fold in the sugar. Spread 1/3 of the foamy mixture in the pancake pan and bake in the oven at 300F for about 25 minutes, so that you get a nicely colored, crisp meringue layer. Repeat this procedure with the remaining mixture, so that you have 3 layers.

Put the fat in a bowl and put it in a saucepan with water. Break the chocolate in pieces in the bowl and warm until it melts. Remove the bowl and stir until the mixture is cool. Add coffee powder, sugar, egg yolks, and optional madeira. Stir the mixture smooth and nice and allow to cool completely.

Spread out the chocolate mixture on two of the layers. Glue them together and cover with the third layer. Beat the cream, spread it on top of the cake and decorate with flaked almonds.