MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Mexican Chocolate Cake
  Categories: Cakes, Chocolate
       Yield: 6 servings
  
      12 oz Semi sweet chocolate. melted
       4    Eggs separated (room
            -temperature)
     3/4 c  Sugar
       1 c  Mayonnaise (room
            -temperature)
     3/4 c  Ground almonds
     1/4 c  Clour
     1/4 c  Kahlua
  
   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
  
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