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Ingredients
| almonds (ground): 1 3/4 cups |
| granulated sugar: 1 1/2 cups |
| eggs: 8 (whites) |
| bittersweet baking chocolate squares: 5.5 oz (chopped) |
| instant coffee: 1 tsp |
| water: 1/4 cup (boiling) |
| salted butter: 2/3 cup |
| powdered sugar (unsifted): 2/3 cup |
The Wessel Cake
Credit: AllRecipes
User rating:
"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 creme topping. Rich, delicate and always a success!! Refrigerates well. The cake bottom may be frozen."
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Prep Time
30 min -
Cook Time
45 min -
Servings
14 serving(s)
Tags
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together the almonds 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 the top springs back when lightly touched. Cool over a wire rack, and remove from pan.
- Microwave the chocolate in a small bowl, stirring every 30 seconds until 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.