Add a photo

The Wessel Cake

By: TRULY SCRUMPTIOUS  
"This is an old family recipe guarded as a state secret for over 100 years. It is too good not to be shared. Nutty cake bottom with chocolate mousse-like creme topping. Rich, delicate and always a success!! Refrigerates well. The cake bottom may be frozen."

Rating: This weblink has been rated 8 times with an average star rating of 2.9 Read Reviews (7)

Rate/Review | 677 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 10 inch cake
 

Ingredients

  • 1 3/4 cups finely ground almonds
  • 1 1/2 cups white sugar
  • 8 egg whites
  •  
  • 5 1/2 ounces bittersweet chocolate, chopped
  • 1 teaspoon instant coffee granules
  • 1/4 cup boiling water
  • 2/3 cup butter
  • 2/3 cup confectioners' sugar

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Stir together the almonds 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 the top springs back when lightly touched. Cool over a wire rack, and remove from pan.
  4. Microwave the chocolate in a small bowl, stirring every 30 seconds until smooth. Stir together the instant coffee and hot water, then stir them into the melted chocolate, set aside to cool slightly. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 377 | Total Fat: 23.2g | Cholesterol: 24mg

ADVERTISEMENT

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2003 by LINDA MCLEAN 
Well, I guess this 100 year old secret family recipe is still remaining a secret. I'm still... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2003 by JERRY2002 
Something must be missing! I made the cake as instructed, was high like a souffle when I took... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2003 by JAZZY-GIRL 
This looked like a total flop. Tasted O.K. but looked terrible, won't try this again anytime... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2003 by PPK 
I tried making this twice & it was a flop. It may have helped if I knew what it was supposed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by LLANKOWSKI 
Fabulous cake, and a nice, very chocolatey, butter cream frosting. Next time, I will make a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2008 by DBMAMAZ 
Havent made this recipe, but looking at it, I strongly suspect he put the amount of powdered... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2004 by AMYANDBREN 
A very rich cake, almost too rich. It was good but not to die for. I'm not sure I would make... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?