Marques Chocolate

Ingredients:
30 small sponge cakes 
4 tablespoons of strong black coffee
175 gr. of pure or bittersweet chocolate, broken into pieces
110 gr. of butter without salt
40 gr. of cocoa powder
3 egg yolks
110 gr. of sugar
150 ml of double cream
150 ml of normal cream

Preparation
Very quickly dip each sponge cake into the coffee and use them to cover the base and the sides of a 1 kg bread-baking pan; cut the sponge cakes to the size of the baking pan and place the top part of the sponge cakes downwards.

Melt the chocolate and let it cool slightly. Break down the butter and add in half of the cocoa powder and beat it together well. Add in the melted chocolate and mix it all again, then do the same with the rest of the cocoa powder. Beat the egg yolks with the sugar until it acquires a thick creamy consistency. Then add in the butter and chocolate mixture and mix it all together. Beat the double and normal cream together until it acquires a stiff consistency and then add it to the other mixture and stir it all together well. Pour all of this into the prepared baking bread pan extending it all uniformly and put it inside the refrigerator for at least an hour before serving it. Flip it onto a serving dish and serve it in slices.

Serves 8 people.