Mexican Chocolate Cake

Yields:	1 cake
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	Preparation	35 minutes
	Cooking	55 minutes
	Ready In	2 hours

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Ingredients

12	ounces	chocolate (semi-sweet)	melted
4	large	eggs	separated, room temp.
3/4	cup	sugar
1	cup	mayonnaise	room temp.
3/4	cup	almonds	ground
1/4	cup	flour, all-purpose
1/4	cup	liqueur	coffee flavor, such as kahlua
1	x	powdered sugar	for sprinkling

Directions

Line the bottom of a 9 inch springform pan with waxed paper.

Lightly grease the waxed 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 Kahlua.

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 degrees F 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 pattern made from paper to create an interesting design.

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Member Review

No Bake Special K Candies

I was so thirlled to find this recipe on your web site. It's a quick and easy delight to make! I made these in Jr. High many many years ago, in cooking classes! I've been looking for this recipe forever ( about 15 years) and was thrilled to find it here! Thank you so much!