Jewish Recipes
Ultralight Chocolate Cake Recipe
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Ultralight Chocolate Cake

8 Egg whites
1/2 c Unsweetened cocoa powder
1 c Sugar
3 T Vegetable oil, plus extra
for the pan
2 T Cold brewed coffee
1/4 t Vanilla extract
1 Grated rind of small orange
1/2 c Whole almonds, toasted and
finely ground
2 T Matza Cake Flour, plus extra for the pan
2 T Confectioners' sugar
1 c Fresh berries

Preheat oven to 350'F. 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 Matzo 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 (with cake
meal) 8 1/2" springform pan.

Bake for 25 minutes at 350'F. (Be careful not to overbake.)
Remove from oven and allow cake to sit for 10 minutes before
removing from springform pan. Cool completely. Put doily (or
stencil of your choice) on top of cake. Sprinkle with
confectioners' sugar, then remove doily carefully, leaving
lace design. Serve with fresh berries on the side.

Makes 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 "Little Meals" by Rozanne Gold.

Yield: 6 Servings

 

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