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.
The Wessel Cake
1 3/4 cups finely ground almonds
1 1/2 cups white sugar
8 egg whites
5 1/2 ounces bittersweet chocolate, chopped
1 teaspoon instant coffee granules
1/4 cup boiling water
2/3 cup butter
2/3 cup confectioners’ sugar
1 Preheat the oven to 350 degrees F (175 degrees C).
2 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.
3 Bake for 45 minutes, or until the top springs back when lightly touched. Cool over a wire rack, and remove from pan.
4 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.