This rich walnut cake
has a delicious chocolate and coffee fudge icing.
Biscuit Sponge
Dough
250 g fine
sugar,
5 egg yolks
and
1/2 teaspoon
vanilla essence mix and stir well until mixture is
smooth
250 g ground
walnuts add and mix
5 egg whites
beat until stiff
2 tablespoons
fine sugar add and beat a little longer
100 g sifted
flour and
1 teaspoon
baking powder blend into mixture together with beaten
egg whites.
Spoon the
dough into the cake tin.
Chocolate
Icing
200 ml cream
200 g cooking
chocolate heat up while stirring until chocolate has
melted then cool down
2 teaspoons of
instant coffee powder add and mix.
Line
and grease the base of a springform, measuring about 23 cm
in diameter, with aluminum foil and dust with flour. Keep
ready. Preheat the oven. Bake for 45 minutes in medium hot
oven or until ready when tested with a skewer. Remove from
the baking tin when cooled off.
