Fantastic flourless chocolate dessert that literally melts on the tongue

Melt the butter together with the chocolate in a hot water bath. Set the dissolved mass aside and let it cool for a while.

In another bowl, beat the egg whites together with a pinch of salt until foamy. Gradually add granulated sugar (in three parts) and beat until you get a thick foam.

Add 1/3 of the whipped egg white foam to the chocolate mixture and gently combine with a wooden spoon. Add 1/3 again and mix thoroughly but lightly. Add the remaining egg white foam and mix again thoroughly but gently. Layer the prepared dough on a large baking sheet with baking paper, smooth it out nicely and bake in a preheated oven.

Bake at 355 °F / 180 °C for 12 minutes. Before baking, tap the baking sheet with the dough on the table at least 5 times to burst the bubbles in the dough. Take the baked dough out of the oven, remove it from the baking sheet and let it cool.

Let's prepare the cream. Put the milk in a saucepan, add the coffee beans and bring to a boil. When it starts to boil, turn off and cover. Put it aside for half an hour. After half an hour, bring the milk and coffee beans to a boil again. Set aside and strain the still hot milk with beans through a sieve into a bowl with broken chocolate pieces. Let it stand for a while so that the chocolate melts. Mix thoroughly to combine the chocolate and milk and leave to cool aside.

Whip the whipping cream with sugar in a bowl, add the melted chocolate in the milk in the middle of the process of whipping and whip until you get the chocolate whipped cream.

Transfer the chilled dough to the second baking paper, cut off the edges, divide it into three equal parts and layer them.

Dough, cream, dough, cream, dough and the rest of the cream on top.

Decorate with grated chocolate and put in the fridge to harden.