Rating: 3 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0

This is an old family recipe guarded as a state secret for over 100 years. It is too good not to be shared. Nutty cake bottom with chocolate mousse-like cream topping. Rich, delicate and always a success! Refrigerates well. The cake bottom may be frozen.

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Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
1 hr
total:
2 hrs 15 mins
Servings:
12
Yield:
1 10-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Stir together the almond meal and white sugar; set aside. In a large clean glass or metal bowl, whip the egg whites to stiff peaks. Fold in the sugar and nuts. Pour into a 10-inch springform pan.

  • Bake for 45 minutes, or until golden brown. Cool over a wire rack, and remove from pan.

  • Microwave the chocolate in a small bowl, stirring every 30 seconds until melted and smooth. Stir together the instant coffee and hot water, then stir them into the melted chocolate; set aside to cool slightly.

  • In a medium bowl, cream together the butter and confectioners' sugar until light and fluffy. Gradually blend the chocolate mixture into the creamed mixture until fluffy and spreadable. Spread over the cooled cake.

Nutrition Facts

440 calories; protein 8.7g; carbohydrates 44.4g; fat 27.1g; cholesterol 27.7mg; sodium 110.8mg. Full Nutrition
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