1. Body: Whip the egg whites and sugar until stiff. Using a spatula, gently fold in the dry ingredients and then the oil. Bake on a 42 × 35 cm baking sheet using the fan mode at 180 °C for approximately 8–10 minutes. A properly baked body is springy to the touch.
2. Cream: Make a thick cream from the pudding and milk. While still hot, stir in the chopped chocolate and 50 g of butter and mix until smooth. Cover with cling film and leave to cool. Beat the remaining softened butter and sugar until foamy and gradually beat in the cooled pudding. The cream must be smooth and thoroughly whipped.
3. Assembly: Cut the body into 4 strips 7 cm wide, use the remaining sheet as the bottom layer. Divide the chocolate cream into two halves. Spread the first sheet of dough with cream, spread the second sheet with jam and connect them with the coated sides together. Repeat this procedure with all the strips. Let cool thoroughly. After cooling, cut the dessert crosswise. Spread the remaining last sheet with cream, place both cut parts on it and connect them to form a roof; do not forget to also spread the joint with cream. Spread the entire shape with the remaining cream and cool thoroughly again so that the cream sets.
4. Frosting: Melt the chocolate in a water bath, add the coconut oil, let it cool slightly and pour the frosting over the dessert, transferred to a wire rack. Immediately sprinkle with ground nuts. Serve gently cooled at room temperature.

Good tips: