Mocha Cream Cake

Preheat the oven to 180°C (top/bottom heat) and grease the bottom of a 26 cm springform pan.

Melt the milk chocolate in a water bath and let it cool slightly until just lukewarm.

Beat 175 g softened butter with the sugar in a bowl until very creamy and light.

Gradually beat in 5 egg yolks until the mixture is smooth.

Stir in the cooled melted chocolate and the strawberry jam.

Mix the flour, finely ground almonds and baking powder and fold in quickly.

Beat the egg whites until very stiff and gently fold in 2–3 portions.

Pour the batter into the prepared springform, smooth the top and bake for about 50 minutes. Remove and let cool completely.

For the cream, beat 250 g room-temperature butter very well until fluffy. Gradually add the sifted powdered sugar and 2 egg yolks.

Dissolve the instant coffee in the Grand Marnier and stir it together with the finely grated orange zest into the buttercream.

Cut the cooled cake base horizontally twice so you have three even layers.

Assemble the layers with the cream and spread the cake all around with the remaining cream.

Divide the top into 16 portions, pipe a dollop of cream onto each slice and decorate with a chocolate or mocha bean.