12 oz Semi sweet chocolate. melted
4 Eggs separated (room
-temperature)
3/4 c Sugar
1 c Mayonnaise (room
-temperature)
3/4 c Ground almonds
1/4 c Clour
1/4 c 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
Yields
6