How to make
Beat the sugar and 1 tbsp boiled coffee with the eggs using a mixer. Add the flour, cocoa, rum essence and baking powder.
Stir to a smooth mixture (cake-like dough). Pour it into a wide tray with baking paper and bake at 360°F (180 °C) about 15 min.
Take it out and remove the paper. Cut out circles using a glass 2″ (5 cm) in diameter.
Prepare the lemon cream starch according to packet directions. Stick the treats together in pairs with it. Smear the sides with the remaining cream, also roll them in coconut flakes.
Melt the butter and chocolate spread on a water bath, mix them well. Pour the chocolate glaze over the treats on top only and leave them in the fridge for a few hours.
Put the leftover cutouts from the dough in cups. Soak them with a little with compote juice and the remaining cream. Decorate with melted chocolate or whatever else you like.
