printer friendly format  

Cake: Chocolate Cake, Ultralight - pareve

Posted by : Lita Lotzkar

Ultralight Chocolate Cake
~~~~~~~~~~~~~~~~~~~~~~~~~~
 
    Yield: 6 servings

        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

From "Little Meals" by Rozanne Gold (Villard Books, 1993).

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.

Return to RFCJ Archive Page