Mexican Chocolate Cake

Source: The Pampered Chef

12 ounces semisweet chocolate. melted
4 eggs separated (at room temperature)
3/4 cup granulated sugar
1 cup mayonnaise (at room temperature)
3/4 cup ground almonds
1/4 cup flour
1/4 cup Kahlua
Confectioners' sugar

Line the bottom of a 9-inch springform pan with wax paper. Lightly grease the wax 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. Gradually 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 Kahlua.

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 degrees F for 55 minutes or until firm.

Cool the cake in the pan on a wire 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 wax paper. Cool completely.

Sprinkle with confectioners' sugar.