Kahlua flourless chocolate-almond cake recipe (1981)

Instructions

1. Beat egg whites until foamy.
2. Gradually beat in 1/4 cup sugar until stiff.
3. Beat yolks with 1/2 of the sugar until a pale lemon color.
4. Add almonds, salt, and 1/4 cup Kahlua.
5. Mix well and fold into egg whites.
6. Pour into greased 9-inch springform pan, bottom lined with greased wax paper.
7. Bake at 300 (F) for 60-65 minutes.
8. Loosen sides of cake from pan with a sharp knife.
9. Cool 5 minutes.
10. Remove sides, invert on rack to remove wax paper.
11. Turn over and cool.
12. Drizzle cake with 1/4 cup Kahlua before frosting.
13. For the frosting: Melt 6 ounces semi-sweet chocolate chips in the top of a double boiler. Cool slightly.
14. Gradually stir in 1/4 pound sweet butter, cut into chilled pieces, and 2 teaspoons instant coffee dissolved in 1/4 cup Kahlua.
15. Mix well. Chill until spreadable. Frost cake and decorate with candied cherries.