Dissolve coffee in 1/8 litre hot milk. Beat the fat, sugar and vanillin sugar with the whisk of the hand mixer until foamy. Stir in eggs bit by bit. Add the cooled coffee, flour, baking powder, lemon zest and cocoa and mix everything together to a smooth batter. Roughly chop the chocolate. Fold into the dough with the almonds.
Grease a cake tin (approx. 2 litres capacity), fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 90 minutes. Then turn out onto a cake rack and let it cool down. Sprinkle with ground and chopped almonds. Results in about 20 pieces