posted by CADeb 03-21-103 6:54 PM
Source: Pampered Chef
Yield: 6 servings
12 oz Semi sweet chocolate, melted
4 Eggs separated (room temperature)
3/4 cup Sugar
1 cup Mayonnaise (room temperature)
3/4 cup Ground almonds
1/4 cup Flour
1/4 cup Kahlua
Confectioners' Sugar
Preheat oven to 350 degrees. 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. Gradually 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 for 55 min. or until firm.
Cool the cake in the pan on a wire 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 confectioner's sugar you might try using a geometric pattern made from paper to create an interesting design instead of the old doily trick.