Gateau Rolla Cake (My Aunt Lucie's Specialty)

This is one of our extended families favorite dessert. This specialty made famous in the family by my Aunt Lucie has been recreated by my mom many times and she does a deservingly good job. We have this meal almost every time we have a meal with the extended family. We will have this rich dessert over Thanksgiving. My mouth lusciously awaiting.

Ingredients

• Eggs
• Sugar
• almonds
• sweet powdered cocoa
• sweet butter
• sweet baking chocolate
• powdered sugar

other things needed

• parchment paper
• baking sheet

Directions

• For Meringue- Whip 4 egg whites until stiff, add gradually at the end, 1 1/2 cups sugar at end fold in 1/3 cup finely ground almonds
• Cut out 4 rounds of parchment paper (8 inches each)
• Spread each round of paper with meringue mixture and bake on a baking sheet in oven preheated to 250 for 15-30 minutes or until dry (last 5 min should be on flip side)
• In top of double boiler over hot but not boiling water: Beat 2 egg whites until foamy. Beat in gradually, 1/2 cup sugar, 2 TBL sweet powdered cocoa, 1 cup softened sweet butter (not melted) and 1/4 lb (4 ounces) sweet baking chocolate that is melted. Beat well. Remove from heat.
• When the filling is firm (like pudding) and the meringue is cool (remove paper) layer meringue and chocolate, bumpy side up until top one. Make lattice (3/4 inch paper strips) and dust with powdered sugar. Put in fridge 24 hours, serve at room temperature. Enjoy!!!