1 Cut four strips of parchment paper the size of 7.5 x 30cm, give shape of a cylinder, pasting the baking paper on a cardboard of the same size. To secure the form, use a string. The completed cake forms shall be placed on the plate also lined with baking paper.

2 Melt 225 gr of chocolate in bain-marie, taking care not to get water in it, not to burn or to casefy. Then pour in every form one teaspoon of melted chocolate and with a brush spread all over the down surface, forming the basis of the cylinder, then also with a brush, spread the chocolate throughout the circle. Repeat this for each shape and then leave them a few hours to cool.

3 Melt the remaining chocolate (125 gr) in bain-marie. In a small saucepan dissolve the sugar in 7 tablespoons of water. Simmer for 5 minutes until it forms a syrup. In a clean bowl put the yolks, the coffee stirred with a little cold water and stir. Gradually add sugar syrup in a thin flow and stir until the mixture thickens and becomes creamy and fluffy. In another bowl whip cream until it retains its shape. Incorporate it into the coffee mixture.

4 From this mixture set aside a third and add the melted chocolate. Blend and put both creams in a cold place for about two hours.

5 Then very carefully detach the moldings, bottom first, then the paper around. You will have a cylinder of chocolate.

6 Pour chocolate cream and coffee, alternatively, in the chocolate forms, with the spoon. Put it in a cold place until serving.