Irish coffee cake

Method

1. Dissolve the instant coffee in the hot water.
2. Add the sugar and bring the mixture to a boil.
3. Let it boil for one minute.
4. Let it cool and add the whisky.
5. Melt the chocolate in a bain-marie with half of the cream.
6. Once the chocolate has melted, remove it from the heat.
7. In a bowl, mix the other half of the cream with the yogurt.
8. Add the warm chocolate and stir so that the mixture becomes completely smooth.
9. Let it cool until it begins to thicken and gains a little consistency.
10. Spread a first thin layer of chocolate, in the shape of a rectangle about 23 x 10 cm, on a flat plate.
11. On this chocolate rectangle, place 1/3 of the ladyfingers soaked with the coffee and liquor.
12. Make a second layer of chocolate and, on top, another layer with 1/3 of the ladyfingers soaked with the coffee and liquor.
13. Make a third layer of chocolate and, on top, another layer with the remaining 1/3 of the soaked ladyfingers.
14. To finish, cover it with a fourth layer of chocolate and, using a spatula, cover and smooth the sides of the cake.
15. Leave it in the refrigerator until the next day.
16. The next day, when you take it out of the refrigerator, decorate the top with cocoa powder.