Mocha Cream Cake

Heat oven to a medium temperature (350F). Blend the matzoh-meal and potato flour, then add the ground nuts.

Beat the eggs and sugar, using an electric mixer at maximum speed, until thick and pale (about 7 minutes).

Using a wooden spoon, fold in the matzoh-meal and nut mixture, cocoa powder, 3 teaspoons instant coffee powder, grated chocolate and brandy.

Pour batter into greased 10-inch round tin and bake in heated oven for about 40 minutes. Remove cake from oven and leave to cool.

To make mocha cream, beat together all remaining ingredients to a smooth cream. Put in a piping bag fitted with a star nozzle and pipe rosettes on top of the cake.