To Drink: - Coffee or coffee liqueur Level of Difficulty:
Fairly easy Preparation Time: 1 hour + time in freezer
Prepare in Advance: Yes Preheat the oven to 170C/325F/Gas
Mark 3.
Grease and flour a round cake tin. Chop half the walnuts
and grind the remainder. Mix with the sugar. Whisk the egg
whites until they form stiff peaks and fold into the nut
and sugar mixture. Turn into the prepared tin and bake for
15-20 mins. turn the cake on to a rack and allow to cool.
Make the coffee cream. Whisk the egg yolks and sugar in a
heatproof bowl until light and creamy. Add the coffee and
place the bowl over a pan of hot water. Beat the mixture
until it has thickened. Beat in the chocolate. Stir in the
Madeira or port. Allow to cool, stirring occasionally.
Whip the cream and mix it into the cold coffee mixture.
Spread the cream over the cake. Put the cake in the
freezer for 2 hours. Take the cake out of the freezer
shortly before serving and garnish with walnuts and
crystallized flowers. by: Sue Rykmans.
