For the dough melt butter and let it cool down a little. Grate 50 g chocolate coating. Mix flour, baking powder, sugar, vanilla sugar, 1 pinch of salt and cocoa. Stir the eggs briefly. Let butter shrink while stirring. First stir in the flour mixture, then the grated chocolate coating.
Put the dough into a greased and flour-sprinkled springform pan (26 cm Ø) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 16-18 minutes. Let them cool down.
For the espresso cream, roughly chop 100 g of chocolate coating and melt in a hot water bath. Stir in 2 tablespoons of espresso powder. Leave to cool slightly. Whip 500 g cream until stiff. First stir 2 tablespoons into the liquid chocolate coating, then fold everything into the remaining cream. Spread the espresso cream on the cake base until smooth. Chill for about 10 minutes.
Dissolve 3 tbsp. espresso powder in approx. 100 ml hot water. Spread the biscuits on the espresso cream and sprinkle with the espresso. Refrigerate the cake.
Grate about 50 g of the chocolate. Divide remaining chocolate into pieces and melt in a hot water bath. Leave to cool. Whip 500 g cream until stiff. First stir 2 tablespoons into the liquid chocolate, then fold into the remaining cream. Smooth the chocolate cream on the sponge cakes. Chill the cake for about 5 hours. Decorate with chocolate shavings.
Place the lady fingers on the chocolate cream and spread the espresso with a tablespoon.