How to make
Preheat the oven to 360°F (180 °C). Melt the broken chocolate with butter in a light water bath - thawing should be smooth and gradual. Add the coffee and sugar and continue stirring until the sugar melts.
Heat to a temperature of 250°F (120 °C). Slightly cool the mixture and start adding it to the beaten eggs, while gradually and continuously whipping. When everything is homogenized, transfer it into an elongated shape with foil or baking paper with some fruits as desired and bake for 40 minutes in a water bath again.
When ready, let it sit overnight to cool. The next day, invert it over and serve it cut into pieces.
Optionally, you can garnish with fresh berries and sprinkle lightly with powdered sugar through a sieve.
