Preparation

• Dissolve the instant coffee in 50 ml of hot water, ensuring there are no lumps.
• Add 75 g of sugar and bring to a boil over medium heat. Boil for one minute while stirring constantly.
• Allow it to cool completely and add 50 ml of whiskey. Stir well to integrate.
• Melt the chocolate in a bain-marie with half of the cream (about 100 ml). Once melted and well integrated, remove from the heat.
• In a bowl, mix the other half of the cream (100 ml) and the yogurt. Whisk until a homogeneous mixture is obtained.
• Add the hot chocolate to the yogurt and cream mixture, stirring continuously until it becomes well combined. Let it cool until it begins to thicken and has some consistency, about 15 minutes.
• Spread a thin first layer of chocolate in a rectangle shape of approximately 23 x 10 cm on a flat plate. Ensure it has an even thickness.
• On top of this chocolate rectangle, place 1/3 of the sponge fingers soaked in the coffee and liqueur mixture.
• Repeat the process with a second layer of chocolate, followed by another layer with 1/3 of the sponge fingers soaked in coffee and liqueur.
• Make a third layer of chocolate and on top, add another layer with the remaining 1/3 of the soaked sponge fingers, making sure everything is well aligned.
• Finally, cover with a fourth layer of chocolate and, using the spatula, start covering and smoothing the sides of the cake to give a clean finish.
• Leave it in the refrigerator for at least 8 hours, preferably overnight, to set.
• The next day, when you take it out of the refrigerator, decorate the top with a fine layer of cocoa powder to give it the final touch.