Cake:
12 egg whites
3/4 C sugar
Beat whites until stiff peaks form and slowly add sugar.
12 yolks
3/4 c sugar
1 tsp vanilla
1/2 lb melted good quality chocolate
2 C ground hazelnuts
3 tbsp flour
Beat yolks with sugar and add rest of ingredients until blended.
Fold whites with chocolate mixture by hand.
Bake in 3 9″ round pans lined with foil at 350 degrees for 40 minutes.
Chocolate Cream:
1/2 pound good quality chocolate
1 tsp coffee
1 1/2 C sugar
1/2 C water
Dissolve over double boiler or in microwave.
Whip in mixer:
1 pound margarine
4 eggs
Add the chocolate mixture while hot. And then cool to cream consistency.
Topping:
1 pound almonds
1 cup sugar
Roast almonds and lay on foil. Cook sugar on stove stirring constantly until golden in color. Immediately pour over almonds. Chop in food processor.
Assembly:
Cut each of the 3 cakes in half horizontally to make 6 layers. This recipe makes two 3-layer cakes. Alternate cake and cream with cream on top. Cover with topping.
