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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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

440.2 calories; 8.7 g protein; 44.4 g carbohydrates; 27.7 mg cholesterol; 110.8 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2004
Fabulous cake and a nice very chocolatey butter cream frosting. Next time I will make a 1" indentation around the outside edge since the center fell and then I won't have the sunken look. Read More
(9)

Most helpful critical review

Rating: 3 stars
10/02/2003
Well I guess this 100 year old secret family recipe is still remaining a secret. I'm still trying to figure where the "mousse-like" creme topping went. I'm not a novice cook or baker by any means yet my thirteen year old daughter and I went over the directions several times to see where we may have gone wrong. The topping was nothing more than thickened melted chocolate. Was the butter supposed to be right from the fridge and not room temp? Was there supposed to be beaten egg white in the topping? Anyway the kids thought it was acceptable however hubby and I thought it was way too sweet for our taste. I don't think I'll be making this again. Read More
(33)
9 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/05/2004
Fabulous cake and a nice very chocolatey butter cream frosting. Next time I will make a 1" indentation around the outside edge since the center fell and then I won't have the sunken look. Read More
(9)
Rating: 3 stars
10/01/2003
Well I guess this 100 year old secret family recipe is still remaining a secret. I'm still trying to figure where the "mousse-like" creme topping went. I'm not a novice cook or baker by any means yet my thirteen year old daughter and I went over the directions several times to see where we may have gone wrong. The topping was nothing more than thickened melted chocolate. Was the butter supposed to be right from the fridge and not room temp? Was there supposed to be beaten egg white in the topping? Anyway the kids thought it was acceptable however hubby and I thought it was way too sweet for our taste. I don't think I'll be making this again. Read More
(33)
Rating: 2 stars
02/01/2003
Something must be missing! I made the cake as instructed was high like a souffle when I took it out of the oven immediately fell to less than half mousse-like topping was only melted chocolate etc. Not what it was stated to be Read More
(11)
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Rating: 5 stars
01/05/2004
Fabulous cake and a nice very chocolatey butter cream frosting. Next time I will make a 1" indentation around the outside edge since the center fell and then I won't have the sunken look. Read More
(9)
Rating: 2 stars
05/07/2014
Tasted O.K. but looked unappealing won't try this again anytime soon. Sorry. Read More
(8)
Rating: 2 stars
10/01/2003
I tried making this twice & it was a flop. It may have helped if I knew what it was supposed to look/taste like. The "cake" was good but stuck to the pan & it deflated quickly. The topping wasn't like a mousse that the description stated. Would like to know what went wrong or is missing. I did cut recipe in half using a 5" pan. Read More
(7)
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Rating: 3 stars
06/18/2004
A very rich cake almost too rich. It was good but not to die for. I'm not sure I would make this again. Read More
(5)
Rating: 3 stars
01/16/2008
Havent made this recipe but looking at it I strongly suspect he put the amount of powdered sugar wrong. I bet with a larger amount of powdered sugar it would work better. Probably the cake also needs to be cooled completely before frosting. Read More
(4)
Rating: 5 stars
05/15/2013
I have made this cake so many times now it is a real favourite in our house. Never had a problem with the recipe. It's like a giant macaroon chewy on the outside squishy in the middle. The icing is fantastic i have used it on other cakes it goes especially well with a rich chocolate cake. I found using an orange syrup is also nice as an alternative to the icing if you've no chocolate in. Read More
(2)