The Wessel Cake

8
TRULY SCRUMPTIOUS 0

"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."

Ingredients

2 h 15 m servings 440 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  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.

Reviews

8
  1. 9 Ratings

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Most helpful

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

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 mea...

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 mea...

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 chocola...

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.

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

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 wa...

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

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 ...

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 ic...