Recipe: Mini mochas

1 Preheat the oven to 355°F (180°C) (350°F).

2 Mix the egg yolks with the sugar and flour.

3 Whisk the egg whites until stiff peaks form.

4 Add the melted butter, then fold in the egg whites.

5 Divide the batter in two and pour into a 12 x 16 cm frame. Bake.

6 Remove from the oven and let cool outside the frame since you'll need to bake the second sponge for 10 minutes as well.

7 The second sponge cake will cool inside the frame.

8 Meanwhile, prepare the mocha buttercream. The butter should be soft. Mix it with the egg yolk and coffee flavoring, then add the icing sugar. Mix well and work it with a fork to ensure the sugar dissolves completely. I've been doing it this way for 40 years and I've never failed.

9 Once the sponge cake in the frame has cooled, spread the mocha buttercream on top (about 1 cm). Place the second sponge cake on top and press gently.

10 Run a knife around the frame and remove it. Cut into 4 x 4 cm squares, this makes 12 pieces. Using a knife, round off the 4 sides of each square and coat them with the crushed caramelized almonds. Do the same with all the pieces. Do the same on top and sprinkle with the crushed almonds, then top with a chocolate coffee bean. Bon appétit!