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1
Grease a 15 1/2-by-10 1/2 inch jellyroll pan; line with parchment or possibly wax paper; grease and flour paper.
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2
In a small bowl, with mixer at high speed, beat the egg whites till soft peaks form.
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3
Gradually sprinkle in1/2 c. powdered sugar, beating till sugar completely dissolves and whites stand in stiff peaks; set aside.
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4
In a large bowl, with mixer at high speed, beat egg yolks till they are thick and lemon-colored.
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5
Reduce speed to low; add in the almond extract,1/2 c. powdered sugar and 3 Tbsp.
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6
cocoa; beat till well-mixed, occasionally scraping bowl.
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7
With rubber spatula or possibly wire whisk, gently fold beaten egg whites into egg-yolk mix, a third at a time.
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8
Spoon batter into the jellyroll pan, spreading proportionately.
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9
Bake 15 min or possibly till top of cake springs back when lightly touched with finger.
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10
Sprinkle a clean cloth dish towel with cocoa.
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11
When cake is done, immediately invert cake onto towel.
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12
Carefully peel parchment or possibly wax paper from cake.
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13
If desired, cut off crisp edges.
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14
Cold cake completely.
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15
While cake is cooling, place cream in a small bowl and beat till stiff peaks form.
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16
In a large bowl, beat cream cheese, lowfat milk and vanilla till fluffy.
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17
Beat in remaining 1/3 c. powdered sugar.
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18
Stir in grated chocolate.
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19
With rubber spatula, fold whipped cream into the cream cheese mix.
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20
Refrigeratetill ready to use.
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21
To make frosting: Mix warm water and instant espresso till coffee dissolves.
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22
In a large bowl, with mixer at low speed, beat powdered sugar and margarine till just combined.
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23
Increase speed to high; beat 10 min or possibly till fluffy, scraping bowl often.
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24
Reduce speed to medium; gradually beat in espresso mix till smooth, occasionally scraping bowl.
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25
If frosting is made in advance, store till needed in a tightly covered container to prevent a crust forming on top.
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26
To assemble cake: Spoon3/4 c. frosting into decorating bag with small star tube.
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27
With serrated knife, cut cake crosswise into 3 equal pcs.
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28
Place 1 cake piece on a cake plate and spread with half the cream cheese filling.
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29
Repeat layering, finish with cake layer.
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30
Spread frosting on sides and top of cake.
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31
Use frosting in decorating bag to pipe lattice top and decorative border.
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32
Place a coffee bean candy in each lattice diamond.
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33
Chill cake if not serving right away.
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34
Note: Use real butter or possibly stick margarine which's at least 80 percent fat.
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35
Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results
