Preparation:
Place egg whites in bowl. Attach bowl and wire whip. Turn to speed 8 and whip until soft peaks form. Continuing on speed 8, gradually sprinkle in 1/4 cup sugar, whipping until stiff peaks form. Remove from bowl and set aside.
Place egg yolks in clean bowl. Attach bowl and flat beater. Turn to speed 8 and beat 2 minutes, until thick and lemon colored. Reduce to spped 6 and gradually sprinkle in remaining sugar; beat 1 minute. Stop and scrape bowl.
Add bread crumbs, flour and nuts. Turn to speed 2 and beat 30 seconds, until well blended. Fold egg white mixture into egg yolk mixture.
pour batter into a greased and floured 9-inch springform pan. Bake 325 F for 40 to 45 minutes. Cool in pan 10 minutes, then remove and cool completely on wire rack.
When cool, slice cake in thirds to form 3 layers. Frost with creamy mocha filling.
CREAMY MOCHA FILING: Place chocoalte and butter in bowl. Attach bowl and flat beater. Turn to speed 4 and beat 2 minutes. Sift sugar and coffee into bowl. Add vanilla. Turn to speed 2 and mix 15 seconds. Stop and scrape bowl. Turn to speed 6 and beat 2 minutes, until light and fluffy. |
