Mocha Walnut Cake

[Lily]

Karen you will have to convert some of this style_emoticons/<#EMO_DIR#>/smile.gif

1 cup of castor sugar
125g dark chocolate, chopped
1 teaspoon dry instant coffee
2 tablespoons water
125g unsalted butter
6 eggs , separated
250g (1 1/2 cups) finely chopped walnuts
2 tablespoons plain flour
1/2 cup chopped walnuts extra

Mocha frosting:

60g dark chocolate, chopped
90g unsalted butter
1 1/4 cups icing sugar
1 teaspoon dry instant coffee
2 teaspoons hot water

Grease 2 deep 20cm (8") round cake pans, line bases with paper, grease paper

Combine sugar, chocolate, coffee and water in saucepan, stir over low heat without boiling until mixture is smooth, cool.

Beat butter in small bowl with electric mixer until creamy, beat in egg yolks. Tranfer to large bowl, stir in chocolate mixture, walnuts and sifted flour. Beat egg whites in medium bowl until soft peaks form, fold into cake mixture in two lots, pour into prepared pans. Bake in moderate oven (350 F)for about 35 minutes. Stand 10 minutes beofre turning onto wire rack to cool.

Mocha Frosting: Melt chocolate in heatproof bowl over hot water, cool. Beat butter in small bowl with electric mixer until creamy, greadually beat in sifted icing sugar, chocolate and combined coffee and water.

Keeps for 4 days.

love
Lily

[raggedyann1]

Lily,

thank you I will be giving it a try. Couple questions that might help with the translation.

Is castor sugar liquid? Or just coarser than icing sugar?

I am assuming the dark chocolate is the unsweetened baking chocolate am I right?

Luv,
Karen

[confused1]

Oh Lily, you are a wicked woman! This is the first of the dessert recipes I have found completely irresistible. I intend to make this and eat a decent sized slab of the thing, with milk to boot!

Thank you,
Sunny

[joannemc]

Lily, this sounds great! But having trouble focusing on my math, could you please translate all the g and do we use the yolks or whites? Thanks! Joanne

[Lily]

Hi,

The caster sugar is coarser than icing sugar Karen - you got it right! It's much finer than normal sugar style_emoticons/<#EMO_DIR#>/biggrin.gif

And yes its dark cooking chocolate I would use. I think it has some sweetness but nothing like the chockies we know and love to consume style_emoticons/<#EMO_DIR#>/biggrin.gif

Joanne I'll see if I can find a conversion chart tomorrow there should be one on the net somewhere.

love
Lily

Oh and I have a confession to make, if we've run out of chocolate at our house we have resorted to eating the cooking chocky if we got REALLY desperate style_emoticons/<#EMO_DIR#>/tongue.gif style_emoticons/<#EMO_DIR#>/laugh.gif (thats my daughter and I - its our little secret stash)