How to make
Dip the ladyfingers in instant coffee, disolved in milk or water and arrange them on a baking sheet. Put sweet sour cream and coffee in a large bowl and stir for 5 minutes.
Cut the biscuits into smaller pieces and add them into the bowl. Place the filling for the chocolate cake on the biscuits and distribute it evenly.
Put the confectionery cream in a saucepan to warm up and melt the dark chocolate in it. Pour the chocolate topping over the ladyfinger cake.
Leave the chocolate cake with ladyfingers to cool for two hours.
