Categories: Chocolate, Cakes/choc. 
      Yield: 6 servings 
  
     12 oz Semi sweet chocolate. melted             -temperature) 
      4    Eggs separated (room              3/4 c  Ground almonds 
           -temperature)                     1/4 c  Clour 
    3/4 c  Sugar                             1/4 c  Kahlua 
      1 c  Mayonnaise (room                
  
  From: SF Examiner Posted by: Emily Jorge, COOKING echo 
   
  Mexican Chocolate Cake 
   
  Confectioners' Sugar 
   
  Line the bottom of a 9 inch springform pan with waxed paper. Lightly grease 
  the wased paper and side of pan.  Melt the chocolate and cool to room 
  temperature.  In a large bowl, with mixer at high speed, beat the egg 
  yolks.  Graduly add sugar and beat until light about 4 minutes. Add 
  mayonnaise and beat for 1 minute longer. Stir in the ground almonds and 
  flour until blended. Stir in Kahlus. In a medium bowl, using clean beater, 
  beat egg whites until stiff and fold into the batter. Pour mixture into the 
  prepared pan.  Bake at 350 for 55 min. or until firm. 
   
  Cool the cake in the pan on a wir rack for 10 minutes.  Remove the side of 
  the pan and cool the cake 30 minutes longer. Invert onto a wire rack and 
  remove bottom of pan and waxed paper.  Cool completely. Sprinkle with 
  confectionr's sugar you might try using a geometric patter made from paper 
  to create an interesting design instead of the old doilie trick. Hope this 
  is it. Emily Jorge