Mexican Chocolate Cake -temperature)
12 oz Semi-sweet chocolate. melted 3/4 c Ground almonds
4 ea Eggs separated (room 1/4 c Flour
-temperature) 1/4 c Kahlua
3/4 c Sugar Confectioners’ Sugar
1 c Mayonnaise (room

Line the bottom of a 9-inch springform pan with waxed paper. Lightly
grease the waxed paper and side of pan. Melt the chocolate and cool
to room temperature. In a large bowl, with mixer at high speed, beat
the egg yolks. Gradually add sugar and beat until light about 4
minutes. Add mayonnaise and beat for 1 minute longer. Stir in the
ground almonds and flour until blended. Stir in Kahlua. In a medium
bowl, using clean beater, beat egg whites until stiff and fold into
the batter. Pour mixture into the prepared pan. Bake at 350 for 55
min. or until firm. Cool the cake in the pan on a wire rack for 10
minutes. Remove the side of the pan and cool the cake 30 minutes
longer. Invert onto a wire rack and remove bottom of pan and waxed
paper. Cool completely.

Yields
12 servings