Mexican Chocolate Cake

Directions

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.

Graduly 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℉ (180℃) F for 55 min. or until firm.

Cool the cake in the pan on a wir 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.

Sprinkle with confectionr’s sugar you might try using a geometric pattern made from paper to create an interesting design.