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
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|Serving Size: 1 Serving (434g)|
|Recipe Makes: 6|
|Calories from Fat: 103 (15%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 440.5mg||15 %|
|Potassium 631.5mg||17 %|
|Total Carbohydrate 119.1g||35 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 115.5g|
|Protein 32.9g||47 %|
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Calories per serving: 683
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