Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 6 Eggs -- Separated

  2. 3/4 Cup Sugar

  3. 1/3 Cup Plain Bread Crumbs

  4. 1/4 Cup All Purposed Flour

  5. 2/3 Cup Finely Chopped Hazelnuts **Creamy Mocha Filling**

  6. 2 1-Ounce Sq Semisweet Chocolate

  7. 1 Cup Butter Or Margarine -- Softened

  8. 2 Cups Powdered Sugar

  9. 2 Teaspoons Instant Coffee

  10. 1 Teaspoon Vanilla

Instructions Jump to Ingredients ↑

  1. Preparation : Place egg whites in bowl. Attach bowl and wire whip. Turn to speed 8 and whip until soft peaks form. Continuing on speed 8, gradually sprinkle in 1/4 cup sugar, whipping until stiff peaks form. Remove from bowl and set aside. Place egg yolks in clean bowl. Attach bowl and flat beater. Turn to speed 8 and beat 2 minutes, until thick and lemon colored. Reduce to spped 6 and gradually sprinkle in remaining sugar; beat 1 minute. Stop and scrape bowl. Add bread crumbs, flour and nuts. Turn to speed 2 and beat 30 seconds, until well blended. Fold egg white mixture into egg yolk mixture. pour batter into a greased and floured 9-inch springform pan. Bake 325 F for 40 to 45 minutes. Cool in pan 10 minutes, then remove and cool completely on wire rack. When cool, slice cake in thirds to form 3 layers. Frost with creamy mocha filling. CREAMY MOCHA FILING: Place chocoalte and butter in bowl. Attach bowl and flat beater. Turn to speed 4 and beat 2 minutes. Sift sugar and coffee into bowl. Add vanilla. Turn to speed 2 and mix 15 seconds. Stop and scrape bowl. Turn to speed 6 and beat 2 minutes, until light and fluffy.

Comments

882,796
Send feedback