Preheat the oven at 170 degrees Celsius.
Cut the chocolate In small bites.
Mix the egg yellows, sugar and the milk.
Add the almond flour, the bread crumbles, the flour, baking powder, vanilla sugar and the chocolate. Mix it all together to a solid mousse. If the batter is too compact you can add some more milk.
Mix the egg whites to a firm foam, and add it the batter while stirring very gently.
Pour the batter in a round baking form.
Put the cake in the middle of the oven for forty minutes. Take out the cake and let it cool down.
Whip the whip cream together with the ice coffee powder and the whip cream stabilizer. Make sure the cream becomes very compact.
Cut away the top layer of the cake and make crumbles of it.
Put the whip cream evenly on top of the cake, and sprinkle the cake crumbles on top of the whip cream.
Place the cake in the fridge until it is time to serve it.