Mexican Chocolate Cake

12 ounces semisweet chocolate, melted

4 eggs, separated, at room temperature

3/4 cup sugar

1 cup mayonnaise (real, light, or cholesterol-free mayonnaise), at room temperature

3/4 cup ground almonds

1/4 cup flour

1/4 cup coffee liqueur

Confectioners' sugar (optional)

Line the bottom of a nine-inch springform pan with waxed paper. Lightly grease the waxed paper and sides of the pan. Melt chocolate; cool to room temperature.

In a large bowl with mixer at high speed, beat egg yolks. Gradually add sugar and beat until light, about four minutes. Add mayonnaise; beat one minute. Add melted chocolate, beat one minute longer. Stir in ground almonds and flour until blended. Stir in liqueur.

In a medium bowl, using clean beaters, beat egg whites until stiff; fold into batter. Pour into prepared pan. Bake in a 350-degree oven for 55 minutes or until firm. Cool in pan on wire rack ten minutes. Remove sides of pan; cool 30 minutes longer. Invert onto wire rack; remove bottom of pan and waxed paper. Cool completely. Sprinkle with confectioners' sugar if desired.