Gluten-free mug chocolate slices

1. Beat the eggs. Later, add sugar and beat until fluffy. In the second bowl, mix the cake mix with dark cocoa and sift into the beaten eggs. Add oil, brewed coffee and liqueur. Mix lightly.
2. Line the tray with baking paper and pour the dough. Bake for about 20 minutes at 180°C. Cut the baked and cooled dough lengthwise into 2 parts.
3. Prepare the filling. Cook the pudding in milk together with sugar and cocoa. Let it cool down. Whisk the cooled pudding into room temperature vegetable fat.
4. Cover the lower part of the body with strawberries in jelly and layer the filling on them, which we spread evenly over the entire part of the dough. Cover with the second part of the dough. Beat the milk, whipped cream delight, sugar and whipped cream stabilizer to a thick whipped cream. Layer on top of the second part of the dough and sprinkle with grated chocolate.
5. Store in the refrigerator to harden and serve.