The Wessel Cake – a delicious recipe with ground almonds, white sugar, egg whites, bittersweet chocolate, coffee granules, boiling water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Stir together the almond meal and white sugar; set aside. In a large clean glass or metal bowl, whip the egg whites to stiff peaks. Fold in the sugar and nuts. Pour into a 10-inch springform pan.
3
Bake for 45 minutes, or until golden brown. Cool over a wire rack, and remove from pan.
4
Microwave the chocolate in a small bowl, stirring every 30 seconds until melted and smooth. Stir together the instant coffee and hot water, then stir them into the melted chocolate; set aside to cool slightly.
5
In a medium bowl, cream together the butter and confectioners' sugar until light and fluffy. Gradually blend the chocolate mixture into the creamed mixture until fluffy and spreadable. Spread over the cooled cake.
1684
kcal
Calories
109
g
Fat
148
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 3/4 cups finely ground almonds, 1 1/2 cups white sugar, 8 egg whites, 5 1/2 ounces bittersweet chocolate, chopped, and more.
Yes, The Wessel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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