Heat 1/4 l water. Dissolve the coffee in it, cool down. Grease a ring cake tin (22 cm Ø; approx. 2.5 l capacity) and sprinkle with breadcrumbs. Coarsely chop chocolate
Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour, baking powder and cocoa and stir in alternately with the coffee. Fold in chocolate and almonds. Fill the dough into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 1/2 hours. Leave to cool in the tin for about 10 minutes. Turn out of the tin, let cool completely
Coarsely chop the chocolate coating and melt in a hot water bath. Cover the cake with it. Dry. Dust with icing sugar
Because of the strong coffee aroma the cake needs
slightly more sugar than usual