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First Layer:
4 eggs, Separated
1/2 cup + 2 tbsp. butter, (125 grams)
1/2 cup sugar
1/3 cup milk
2 tbsp. plain cocoa
1 cup flour
2 tsp. baking powder
Second Layer:
1-1/4 cups sugar
1 tsp. baking powder
1/2 cup walnuts, broken
Third Layer, Chocolate
Mousse:
1 cup whipping cream
2 tsp. plain cocoa
2 tsp. instant sweet cocoa drink powder
1 tsp. instant coffee
You will need 2 round springform pans, size 26cm. Butter well and sprinkle some flour. Shake out excess flour.
First Layer:
In a bowl mix dry ingredients. (I like to sift the dry ingredients twice.) In the electric mixer, beat the butter and sugar until fluffy. Add the egg yolk one after the other, together with 1 tbsp. of the dry ingredients, and some of the milk. Blend each time well; continue until you finish all. Divide the cream dough into the 2 prepared baking pans. Do not bake yet.
Second Layer:
Beat egg whites with the sugar and baking powder until white hold its peaks. Spread evenly on the 2 cakes. On top sprinkle the broken nuts. Bake in pre heated
325°F hot oven 20-25 minutes. Cool completely.
Third Layer:
Beat the whipping cream together with all dry ingredients until you get solid cream. Spread the cream on one of the cakes. Put the other cake on top. Keep in the refrigerate until you serve.
Poster's Notes:
This recipe is from South Africa where they are known for their sweet tooth.
Posted by Rina Perry
Nutritional Info Per Serving:
N/A