INGREDIENTS

INSTRUCTIONS

A very tasty cake that can wait in the freezer until right before it
is to be enjoyed. The cake is just as good with coffee as it is as a
dessert.  Chop the almonds and dark chocolate.  Beat the egg whites to
a froth. Add the sugar in turns and keep  beating to a froth. Stir down
the almonds and chopped chocolate.  Spread the mixture in a greased and
with breadcrumbs sprinkled baking  tin with a detachable bottom. Bake
in the middle of the oven for  about 25-30 minutes.  Let the cake cool
and then detach it. Wash the baking tin and place  the cake back in it
up-side-down.  Break the chocolate to the parfait into small pieces and
put them in a  bowl. Melt the chocolate in a water-bath.  Beat the egg
yolks and sugar really light and spongy. Add the liquid  honey. Whip
the cream in another bowl to a froth.  Stir down a few spoonfuls of
cream and possibly the coffee liqueur in  the egg mixture. Add the
melted chocolate in a fine squirt while  stirring. Stir finaly down the
rest of the cream.  Spread the parfait mixture over the cake. Put it in
the freezer, at  least for 3 hours.  Cut the white chocolate into small
pieces. Bring the cream to a boil  in a small saucepan. Take the
saucepan from the heat and put in the  chocolate. Let it melt and stir.
Let the garnish cool.  Coil the thick garnish over the cake. Put the
cake back into the  freezer and let it stand there for an additional
hour at least.  Take the cake out of the freezer about 15 minutes
before it is to be  enjoyed. Garnish with sliced cooking chocolate and
possibly fresh  berries or fruit.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 185
Calories From Fat: 51
Total Fat: 6.1g
Cholesterol: 67.5mg
Sodium: 168.3mg
Potassium: 94.8mg
Carbohydrates: 30.7g
Fiber: 2.6g
Sugar: 11.1g
Protein: 4.9g