Coffee-chocolate cake

Whisk eggs and sugar together until foamy, add coffee and oil and continue whisking.

Fold in flour, cornstarch, cocoa, salt and baking powder with a whisk.

Grease and flour a cake pan (24 or 26 cm) and bake the dough at 180°C in regular oven for 20 minutes. Remove from the oven and let cool.

Mix SKYR, powdered sugar and coffee, add cream and whip together. When the cream begins to stiffen, add cream stiffener and continue whipping. Store the cream in the refrigerator.

Melt the sugar in a saucepan over medium heat, add the flaked almonds and stir.

Put the almonds on a sheet of baking paper, spread thinly, let cool and crush.

Straighten the top of the cake with a knife, crumble the remains and set aside.

Spread the coffee cream over the cake and coat with the remaining cake crumbs, chocolate drops and almonds.