combine chocolate, 2 tsp coffee, Tia Maria, water and oil in a double saucepan stir constantly over hot water until smooth

sift flours and sugar in a large bowl

remove from heat and quickly stir in lightly beaten egg yolks

pour this into the flours and stir until smooth

beat the egg whites in a large bowl until a soft peak forms

fold third of the egg white lightly into the cake mixture

pour the mixture into the remaining whites and fold ingredients together lighlty

pour mixture into an greased pan and bake in a moderately slow oven for 1 and quarter hours

for icing- shift icing sugar into a small headroom bowl and combine butter and 3teaspoon coffee and 2 tablespoon water and store over Atwater unlit icing becomes sprradable

for coffee liqueur cream- bear cream and 2 tablespoon Tia Maria until soft peaks form

keeping time is for two days