Title: Flourless Cake Chocolatte
Categories: Cake Nut
Yield: 1 Servings

8	oz	Walnut pieces or macadamia
7	oz	Unsweeten chocalate
8	oz	Unsalted butter
7	oz	Sugar
4		Eggs ,separated
2	tb	Icing sugar
2	tb	Powdered cocoa

1. grease a 9inch springform cake tin,line the base with paper and grease the paper.heat the oven to 300deg f or 150 deg c. 2. grind the nuts with the chocolate in two batches in a food blender . or as my gran use to do one can use a rotary cheese grater. 3. cream the butter with 3 quarters of the sugar .beat in the egg yolks,one by one, then stir in the chocolate mixture. beat the egg whites till stiff add the remaining sugar and beat for about 30 seconds to make a light meringue, fold the meringue into the chocolate mixture in 3 batches. 4. spoon the batter in to the tin and smooth the top.bake for about 45 - 50 minutes untill the cake shrinks slightly from the sides of the tin and a skewer inserted in the center comes out clean. 5. let the cake cool in the oven 5 - 10 minutes as it is delicate. let the cake cool completely before unmolding it. shortly before serving ,mix the icing sugar and cocoa and sprinkle over the cake.

6. note when my gran use to make it she would on some occasions add a small amount of peanuts to the macadamias . 7. please note the recipe have been typed from my grans copy of it with small notes added, and me man him helped me get words type talked right me i'm thank him much help for.

From: Karen Stone Date: 08-31-98 (08:06) Doc's Place Bbs Online. (253) Cooking

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