Ultralight Chocolate Cake

6 Servings

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Ultralight Chocolate Cake Ingredients

8 Egg whites	1/4 ts Vanilla extract
1/2 c Unsweetened cocoa powder	1 Grated rind of small orange
1 c Sugar	1/2 c Whole almonds, toasted and
3 tb Vegetable oil, plus extra	2 tb Flour, + extra for the pan
2 tb Cold brewed coffee	1 c Fresh berries

Instructions for Ultralight Chocolate Cake

From "Little Meals" by Rozanne Gold (Villard Books, 1993). Preheat oven to 350F. Beat 6 of the egg whites until stiff. Set aside. In medium bowl, combine cocoa with sugar, oil, remaining 2 egg whites, coffee, vanilla extract and orange rind. Mix ground almonds with flour and then add to cocoa mixture. Stir well. Add 1/3 of the beaten egg whites. Mix with rubber spatula. Then fold in the remainder of the beaten egg whites. Pour into an oiled and floured 8 1/2" springform pan. Bake for 25 minutes at 350F. (Be careful not to overbake.) Remove from oven and allow cake to sit for 10 minutes before removing from springform pan. Cool completely. Put dolly (or stencil of your choice) on top of cake. Sprinkle with confectioners sugar, then remove dolly carefully, leaving lace design. Serve with fresh berries on the side. Make 6 little desserts. Per serving: 335 calories, 12 grams protein, 42 grams carbohydrates, 15 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 79 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: CakeCuisine: Uncategorized