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Add a photoServings: 12
Ingredients
- 10 x Large eggs, separated
- 2 1/2 c. Sifted confectioners' sugar
- 1 Tbsp. Taster's Choice freeze dry coffee
- 2 1/2 c. Flnely grnd almonds
- 2 tsp Taster's Choice freeze dry coffee
- 2 tsp Boiling water
- 1 pkt (12-ounce) Nestle Toll House semi-sweet chocolate morsels
- 1 c. Sweet butter, softened
- 2 x Large eggs
Directions
- Cake: Preheat oven to 350 degrees. Grease 15-1/2x10-1/2x1-inch baking pan; line with waxed paper and grease paper. Set aside. In large bowl, combine egg yolks, confectioners' sugar and Taster's Choice freeze dry coffee; beat till light and fluffy. In large bowl, beat egg whites till stiff peaks form. Gently mix in almonds. Fold egg white mix into egg yolk mix. Pour into prepared pan. Bake at 350 degrees for 30 min. Cake will spring back when touched lightly. Invert cake onto wire rack; remove waxed paper. Cold completely.
- Mocha Frosting: In small c., dissolve Taster's Choice freeze dry coffee in boiling water; set aside. Heat over warm (not boiling) water, Nestle Toll House semi-sweet chocolate morsels; stir till smooth. Set aside. In medium bowl, combine butter and Large eggs; beat till creamy. Beat in melted morsels.
- Add in coffee; mix well.
- Trim edges of cake. Cut into thirds lengthwise. Fill and frost with Mocha Frosting. Cake should be refrigerated. Let stand at room temperature 15 min before serving.
- Makes one cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 206 | |
| Calories from Fat 179 | 87% |
| Total Fat 20.24g | 25% |
| Saturated Fat 11.25g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 249mg | 83% |
| Sodium 178mg | 7% |
| Potassium 71mg | 2% |
| Total Carbs 0.39g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.39g | 0% |
| Protein 6.36g | 10% |
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