Break chocolate into pieces. Heat milk and espresso powder. Add the chocolate and melt at low heat while stirring. Separate eggs. Beat egg white and salt until stiff.
Cream egg yolk and sugar, stir in chocolate milk. Fold in beaten egg white and grated coconut. Put the dough on a baking tray covered with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 175 °C on lower level/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Pass the plum puree through a sieve. Coat the hot pastry with it and let it cool down. Mix icing sugar, espresso and cocoa. Cover the dough with it and decorate with coconut chips and grated coconut. Let it cool down on a cake rack.
Pass the plum puree through a sieve. Coat the hot pastry with it and let it cool down. Mix icing sugar, espresso and cocoa. Cover the dough with it and decorate with coconut chips and grated coconut. Let it cool down on a cake rack. Cut the dough into rhombs
waiting time approx. 1 1/2 hours