Base:
3 egg whites
1 cup of castor sugar
1 teaspoon of baking powder
1 cup of finely chopped pecans or walnuts
2-3 teaspoons of very finely ground coffee (pulverised)
14 Sao biscuits finely crushed
Topping & Filling:
1 ½ cups of thick (double) cream
1-2 teaspoons of castor sugar to taste
2-3 tablespoons maple syrup (optional)
1 small block of dark chocolate
Beat the egg whites until stiff and gradually add the sugar and other
ingredients. Preheat oven to 190ÅC and line and grease 20cm cake
tin. Spoon the mixture evenly into the tin and cook in the oven for
approximately 40 minutes.
Cool for 30-40 minutes
Topping:
Beat the cream until stiff, adding the sugar gradually. If the mixture
is not sweet enough for you 3-4 teaspoons of maple syrup may be
added.
Decorate:
Place the base on a plate and cover with the cream mixture. Grate
dark chocolate generously over the cream and chill for 2 hours before
serving.