In a saucepan, lightly heat the Trevalli whole milk with the lyophilized coffee. Let it chill at room temperature.
With an electric whipper whip the eggs with the sugar, until you have a foamy and smooth mixture. Sieve the flour and add it in the mixture together with baking powder and salt, mixing accurately bottom-up. Pour in gradually and alternately the coffee and the Trevalli whole milk. Pour the batter in a buttered and floured mould and bake at 170° for 30 minutes. Remove from the mould and let it chill.
Decoration: cut the cake into squares and decorate them with a squirt of Hoplà Aerosol Cream and the chocolate topping.
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