Coarsely chop the chocolate blocks. Cream 250 g fat, 250 g sugar, vanillin sugar and 1 pinch of salt with the whisks of the hand mixer. Stir in 4 eggs one after the other. Stir until the sugar is dissolved. Mix 300 g flour and baking powder and stir in. Halve the dough.
Stir milk and orange flavour into one half, rum and cocoa into the other half. Stir 30 g fat, 100 g sugar and 1 pinch of salt until creamy. Stir in 2 eggs one after the other. Stir in instant coffee, cinnamon, vanilla pulp and lemon zest. Mix 75 g flour and almonds. Stir in the flour mixture and the baking chocolate. Grease a ring cake tin (2.5 litres capacity) and sprinkle with breadcrumbs. Layer light-coloured dough, almond dough and chocolate dough one after the other. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take out and let cool down. Break white and milk chocolate into pieces. First melt white chocolate, then milk chocolate over a warm water bath.
Layer light-coloured dough, almond dough and chocolate dough one after the other. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take out and let cool down. Break white and milk chocolate into pieces. First melt white chocolate, then milk chocolate over a warm water bath. First cover the cake completely with white chocolate and let it lightly rise. Drizzle milk chocolate in strips over the cake. Let the chocolate dry
waiting time approx. 3 hours