Delicate biscuit, a huge amount of cocoa, rich color and taste! This is a cake for real "chocolate lovers". You will have to tinker in the kitchen, but the result is worth it.
Mix cocoa and instant coffee. Add warm water and stir until completely smooth.
Beat the yolks with 180 g of sugar until a fluffy homogeneous mass is formed.
Gently, in small portions, mixing well each time, alternately add vegetable oil and a solution of coffee and cocoa.
Mix flour, baking powder and soda and sift into a bowl with dough. Whisk the flour into the chocolate mixture until smooth.
In another bowl, beat the egg whites until fluffy, then add 45 g of powdered sugar and beat until stiff peaks.
Very gently fold in the beaten egg whites into the batter.
Grease the mold with butter, sprinkle with flour. divide the dough into two equal portions and pour into a mold, bake at 180 degrees in the oven. Do not open the first 20 minutes so that the cake does not settle. Readiness check with a toothpick.
For cream: Whip the chilled cream with powder, until a thick sour cream. In another bowl, beat softened butter with Nutella. Then mix everything until smooth, and the cream is ready!
We divide each cake into two round biscuits and, if desired, cut out the desired shape (I made a Heart). Lubricate the cakes with cream. Top with berries, nuts, fruits and pieces of broken chocolate.