Beat the egg whites stiff and fold in the sugar. Spread 1/3 of the foamy
mixture in the pancake pan, and bake in the oven at 300 degrees F for about 25
minutes, so that you get a nicely colored, crisp meringue layer.
Repeat this procedure with the remaining mixture, so that you have 3 layers.
Put the fat into a bowl and put it in a saucepan with water.
Break the chocolate in pieces in the bowl and warm until it melts.
Remove the bowl and stir until the mixture is cool.
Add coffee powder, sugar, egg yolks, and optional Madeira.
Stir the mixture smooth and nice and allow to cool completely.
Spread out the chocolate mixture on two of the layers. Glue them together
and cover with the third layer.
Beat the cream, then spread it on top of the cake and decorate with flaked