4 eggs
3/4 cup sugar
2 tablespoons flour
2 1/2 teaspoons baking powder
1 cup ground nuts
Place the above in a food processor and pulse a few times to nicely blend. Butter two 8 inch round baking pans and then pour half of the mixture into each. Bake at 350 () for 20 minutes. Allow to cool and then remove from the pans.
1 cup icing sugar
1 teaspoon coco
3/4 teaspoon vanilla
2 tablespoons butter
1 spoon dark coffee
Place the sugar, coco, butter in a food processor, pulse. Add the vanilla, pulse. Then add the dark coffee slowly while the blades are running. The mixture will change to a soft rich cream. Add more or less coffee as required.
Spread the coffee cream mixture on the top of the bottom layer of the cake. Add the top layer.
1 cup whipping cream
1/2 cup shaved chocolate
Nuts for garnish
Now spread the whipped cream over the top and sides of the cake. Sprinkle the top with the shaved chocolate. Garnish with nuts. Let the flavors blend for an hour or so in the fridge
© Glenn Marcus