Ingredients:
Chocolate coffee mix

• 500 grams of melted chocolate
• 150 grams of butter
• Yolk from 15 eggs whipped with 150 grams of sugar
• Egg white meringue from the whites of 15 eggs
• 3 teaspoons baking powder
• 5 teaspoons Nescafe
• A dash of Vanilla

Lemon cake mix

• 100 grams of egg yolk
• 170 grams of sugar
• 85 grams dairy creamer
• The rind from 3 lemons
• 130 grams of flour
• ½ teaspoon of baking powder
• 50 grams of hot, quality butter

Instructions:
Mix together the chocolate with the butter; add the egg yolks with the sugar, and then the flour and finally the meringue and the remaining ingredients gently mixing by hand.Leave it to cool off.

Blanch the sugar with the egg yolk and mix in the remaining ingredients.Butter and sugar the sides of a coffee or tea cup or a soufflé pan evenly.Fill 2/4 of the pan or cup with chocolate-coffee mix, ¼ with lemon mix and leave ¼ empty so that the cake can rise.

Bake at 180˚ for 12 minutes if you are using a large tea cup. (The smaller the pan or cup, the less amount of baking time needed).

Be careful that your lemon cake has a well-baked crust, whereas the chocolate cake should be gooey in the middle. Serve with a ball of vanilla ice-cream as topping!