Biscuit: Melt together chocolate and butter. Stir the mixture with yellow and sugar previously laundered. Mounting whites and add the sifted flour mixture precedent. Bake in 200 ° framework.

Cream: Melt chocolate in double boiler. Making a sabayon with  eggs yolks, syrup and coffee. Mount cream. Combine all the ingredients and provide a layer of 1 cm over the  biscuit, put it in a refrigerator .

Fondant: Bake the basis and glucose at 160 °. Stir in nuts and chocolate as a nougatine. Spread the mixture and detail strips of 12 cm long and 1 cm wide, shaped in circles.

Presentation: Cut within the framework a triangle of 4/8 cm and cover with a triangle of the same size in milk chocolate. Paste crunchy on the dessert with a touch of chocolate and put on a quenelle of ice milk chocolate.