La Maxine

La Maxine Ingredients

1 1/2 cups Sugar	1 1/2 cups Chopped Walnuts
1/3 cup Water
1 1/2 teaspoons Instant Espresso Coffee Powder	Coffee-Chocolate Icing
1 1/2 C (9 Oz) Semisweet Chocolate Morsels	1 1/3 cups Semisweet Chocolate
1 1/2 teaspoons Vanilla	1/3 cup Water
9 tablespoons Unsalted Butter Softened	4 teaspoons Instant Espresso Coffee Powder
12 Egg Yolks	1 C + 2 T Softened Unsalted Sweet Butter
1 1/2 cups Walnuts Finely Ground	3 Egg Yolks
3 tablespoons Fine Dry Breadcrumbs	1 cup Powdered Sugar

Instructions for La Maxine

Heat oven to 350 degrees.

Butter bottoms and sides of two 9" cake pans; line bottoms with waxed paper; butter paper. Dust lightly with flour Heat sugar, water and coffee powder in small saucepan over low heat, stirring constantly, until warm, about 5 minutes. Stir in chocolate and vanilla; heat, stirring constantly, until chocolate melts. Cool 5 minutes.

Cream butter in large mixer bowl. Beat in egg yolks 1 at a time, beating well after each addition. Gradually beat in chocolate mixture, 1-1/2 cups ground nuts and the bread crumbs; beat 3 minutes.

Beat egg whites and salt in large mixer bowl until stiff but not dry. Fold a third of the egg white mixture into the chocolate mixture; fold in remaining egg white mixture. Pour batter into prepared pans. Place on rack in middle of oven. Bake until wooden pick inserted in center comes out dry, 50 to 60 minutes. Cool in pans on wire rack 15 minutes; remove from pans; carefully remove waxed paper; cool completely about 2 hours (cake will settle as it cools).

Make Coffee-Chocolate Icing and Chocolate Triangles.

Place 1 layer on serving platter. (Cake is very moist and delicate. Handle gently while assembling.) Spread 1/2 cup of the icing over cake layer. Top with remaining layer; spread top and side of cake with 1-1/2 cups of the icing. Press 1-1/2 cups chopped nuts onto side of cake. Fit pastry bag with star tip. Spoon remaining icing into pastry bag; pipe in ring on top of cake. Place Chocolate Triangles, alternating between light and dark, in a circle on top of cake. Press remaining triangles, alternating between light and dark, into side of cake.

TIPS: Use only large, not extra large, eggs. Pans should be no more than 3/4 full. Additional batter can be baked separately in floured greased muffin tin.

Coffee-Chocolate Icing:

Heat chocolate, water and coffee powder in small saucepan over low heat; stirring constantly, until chocolate melts, about 5 minutes. Refrigerate until cold, about 20 minutes.

Cream butter in large mixer bowl; beat in egg yolks 1 at a time, beating well after each addition. Gradually beat in sugar. Beat in chocolate mixture.

Chocolate Triangles:

1 cup semisweet chocolate
2 tsp. vegetable shortening
2 tsp. instant espresso coffee powder
1 cup milk chocolate morsels

Melt semitsweet chocolate, 1 tsp. of the shortening and 1 tsp of the coffee powder iin top of double boiler over simmering water; stir until smooth. Pour onto baking sheet lined with foil. Spread smooth with metal spatula to make a 6x5x1/8-inch rectangle. Refrigerate until firm. Repeat with milk chocolate, remaining shortening and coffee powder.

Remove chocolate from refrigerator. Let stand at room temperature about 2 minutes. With sharp thin-bladed knife, cut chocolate in half crosswise, then lengthwise in quarters to make 8 rectangles. Cut each in half diagonally to make triangles. Refrigerate if needed to refirm.




Per Serving (excluding unknown items): 574 Calories; 38g Fat (57.2% calories from fat); 12g Protein; 52g Carbohydrate; 2g Dietary Fiber; 289mg Cholesterol; 28mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 7 Fat; 3 Other Carbohydrates.

Main Ingredient: ChocolateCuisine: American

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