In another bowl, combine 20g white chocolate with 150ml milk and microwave for 2 minutes. Stir in 100ml coffee.
Assemble the Cake:
Pour the melted dark chocolate over the peanut cream layer, spreading to cover completely.
Drizzle the white chocolate and coffee mixture over the dark chocolate layer.
Sprinkle with 100g chopped peanuts and 5g almond flakes.
Final Cooling and Setting:
Allow the cake to cool to room temperature.
Refrigerate for at least 30 minutes to set the chocolate.
Serve:
Cut the cake into squares.
Serve with a dollop of whipped cream.
