Mocha Triangles

Preheat the oven to 180°C fan (or 200°C conventional) and line a baking sheet with parchment paper.

Separate the eggs into yolks and whites, roughly chop the mocha chocolate and melt it over a warm bain-marie.

Mix the flour, ground hazelnuts and a pinch of salt in a bowl.

Beat the soft butter with the powdered sugar until fluffy and noticeably lighter in color.

Fold the egg yolks into the butter-sugar mixture.

Fold the melted chocolate in until the mixture is evenly chocolate-colored.

Beat the egg whites with the vanilla sugar until stiff peaks form.

Gently fold the beaten egg whites and the flour–nut mixture into the chocolate-butter mixture in portions until a smooth batter just forms.

Spread the batter evenly over the prepared baking sheet.

Bake the batter for about 20 minutes and then let it cool on the sheet.

Cut the cake into roughly 5 cm squares and halve each square diagonally into triangles.

Decorate the triangles with chocolate spread and place a chocolate-covered coffee bean on each as garnish.