The Wessel Cake Recipe - Allrecipes.com
  • READY IN hrs

The Wessel Cake

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"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 cream topping. Rich, delicate and always a success! Refrigerates well. The cake bottom may be frozen."

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Ingredients Edit and Save

Original recipe makes 1 10-inch cake Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 45 mins
  • READY IN 2 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

Fabulous cake, and a nice, very chocolatey, butter cream frosting. Next time, I will make a 1" indentation around the outside edge, since the center fell, and then I won't have the sunken look.

 
Most Helpful Critical Review
Oct 01, 2003

Well, I guess this 100 year old secret family recipe is still remaining a secret. I'm still trying to figure where the "mousse-like" creme topping went. I'm not a novice cook or baker by any means, yet my thirteen year old daughter and I went over the directions several times to see where we may have gone wrong. The topping was nothing more than thickened melted chocolate. Was the butter supposed to be right from the fridge and not room temp? Was there supposed to be beaten egg white in the topping? Anyway, the kids thought it was acceptable, however, hubby and I thought it was way too sweet for our taste. I don't think I'll be making this again.

 

9 Ratings

Feb 01, 2003

Something must be missing! I made the cake as instructed, was high like a souffle when I took it out of the oven, immediately fell to less than half, mousse-like topping was only melted chocolate, etc. Not what it was stated to be

 
May 07, 2014

Tasted O.K. but looked unappealing, won't try this again anytime soon. Sorry.

 
Oct 01, 2003

I tried making this twice & it was a flop. It may have helped if I knew what it was supposed to look/taste like. The "cake" was good, but stuck to the pan & it deflated quickly. The topping wasn't like a mousse that the description stated. Would like to know what went wrong, or is missing. I did cut recipe in half using a 5" pan.

 
Jun 18, 2004

A very rich cake, almost too rich. It was good but not to die for. I'm not sure I would make this again.

 
Jan 16, 2008

Havent made this recipe, but looking at it, I strongly suspect he put the amount of powdered sugar wrong. I bet with a larger amount of powdered sugar, it would work better. Probably the cake also needs to be cooled completely before frosting.

 
May 15, 2013

I have made this cake so many times now, it is a real favourite in our house. Never had a problem with the recipe. It's like a giant macaroon chewy on the outside, squishy in the middle. The icing is fantastic, i have used it on other cakes it goes especially well with a rich chocolate cake. I found using an orange syrup is also nice as an alternative to the icing if you've no chocolate in.

 

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Nutrition

  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 44.4 g
  • 14%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 27.1 g
  • 42%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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