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Ultralight Chocolate Cake

 

18

Yield

6

servings

Prep

15

min

Cook

25

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
 

Ingredients

8 each egg whites
*
½ cup cocoa powder
unsweetened
1 cup sugar
3 tablespoons vegetable oil
plus extra for the pan
2 tablespoons coffee
cold, brewed
¼ teaspoon vanilla extract
1 each orange zest
small, grated
*
½ cup almonds
whole, toasted, finely grounded
2 tablespoons all-purpose flour
extra for the pan
2 tablespoons powdered sugar
1 cup berries
fresh
*

Directions

Preheat oven to 350℉ (180℃).

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 ⅓ 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 inch springform pan.

Bake for 25 minutes at 350℉ (180℃). (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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 26839% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 14%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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