| White
bread crumbs (dried) |
|
|
1 tbsp |
| Semisweet
chocolates (melted) |
|
|
6 tbsps |
| Rose
leaves(to make chocolate leaves) |
|
|
8 Nos |
| In
a bowl, beat sugar and egg yolks until light.
Gently fold in nuts and bread crumbs and stir
in 3 tbsps of Coffee day brew. In another bowl,
whisk egg whites until soft peaks form. Fold whisked
egg whites in the nuts and coffee mixture. Pour
the mixture in to pan and bake in a pre-heated
oven at 3500 F(1750 C)until the cake rises (approx.
30 min). Cool the cake on a rack. Meanwhile make
the chocolate leaves. Brush melted chocolate on
the backside of rose leaves. Place on waxed paper;
let it stand until it sets and them peel off the
leaves.
|
| Once the cake is cool
slice it horizontally into two. In a bowl blend
cream, the rest of Coffee day brew and maple syrup
together. Spread half the cream between the sliced
cake and sandwich together. Spread the remaining
cream over the cake. Peel the chocolate leaves from
the wax paper and decorate the cake. |
| P.S. Pistas can be
used instead of pecans |
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