Ah the fresh smell of pecans, meringue, coffee and chocolate....
125g pecans
175g blanched almonds
2 tbs plain gluten free flour
3/4 cup sugar
7 egg whites
Coffee cream
200g butter, softened
150g dark chocolate, melted and cooled
3-4 teaspoons coffee
Preheat oven to 180C. Grease square tin and line with baking paper. Roast nuts in oven, grind in processor, mix in 1/2 cup of sugar. Whip egg whites till soft peaks form, add 1/4 cup sugar and mix till stiff peaks form. Fold in nuts, cook for 20-25 min's. Cool.
Make coffee cream - whip butter till light and creamy, mix in melted chocolate and coffee. Cut cake in half, spread 1/2 cream on middle layer and rest on top. Firm up in refrigerator.
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