Mexican chocolate cake

Yield: 6 servings

Measure Ingredient
12 ounces Semi sweet chocolate. melted
4 \N Eggs separated (room temperature)
¾ cup Sugar
1 cup Mayonnaise (room temperature)
¾ cup Ground almonds
¼ cup Clour
¼ cup Kahlua

From: SF Examiner Posted by: Emily Jorge, COOKING echo Mexican Chocolate Cake

Confectioners' Sugar

Line the bottom of a 9 inch springform pan with waxed paper. Lightly grease the wased paper and side of pan. Melt the chocolate and cool to room temperature. In a large bowl, with mixer at high speed, beat the egg yolks. Graduly add sugar and beat until light about 4 minutes. Add mayonnaise and beat for 1 minute longer. Stir in the ground almonds and flour until blended. Stir in Kahlus. In a medium bowl, using clean beater, beat egg whites until stiff and fold into the batter. Pour mixture into the prepared pan. Bake at 350 for 55 min. or until firm.

Cool the cake in the pan on a wir rack for 10 minutes. Remove the side of the pan and cool the cake 30 minutes longer. Invert onto a wire rack and remove bottom of pan and waxed paper. Cool completely.

Sprinkle with confectionr's sugar you might try using a geometric patter made from paper to create an interesting design instead of the old doilie trick. Hope this is it. Emily Jorge

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