8 Servings
2 Hours
Allergens
Beat egg whites with sugar until stiff. Fold in remaining ingredients.
Spread into lined cookie sheet. Bake at 350 degrees Fahrenheit for 25 minutes.
Combine chocolate, sugar and water over low heat.
Blend remaining ingredients, add melted chocolate, beating until slightly thickened. Set aside.
Divide cream into three equal parts.
Cream margarine and sugar until light and fluffy.
Fold in remaining ingredients.
Cut cake in half, lengthwise. Cream each half with one part chocolate cream.
Spread nut cream over one creamed cake layer. Invert second layer onto nut cream, cream side down. Spread last part of chocolate cream on top of cake.
Layers should be as follows:
cake
chocolate cream
nut cream
chocolate cream
cake
chocolate cream
Freeze for at least one hour before cutting.
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