Cake: Italian Chocolate Cake (Microwave)

Posted by : Ruth Heiges

This is from "Microwave Gourmet," by Barbara Kafka. My daughter noticed
that this cake is suitable for Pesah, since it uses no flour whatsoever.
Note that instructions are for a 750W oven. 

Ruth

Italian Chocolate Cake
----------------------
"As I looked for a virtually flourless cake, I remembered Edda Servi
Machlin's Egg-White Chocolate Cake from her book, 'Classic Cuisine of the
Italian Jews.' With her kind permission, I have adapted it to the microwave
oven."

Makes one 7-inch cake.

8 egg whites
1/2 cup unsweetened cocoa powder, sifted
1 cup granulated sugar
3 Tbsp vegetable oil
1/3 cup hazelnuts, toasted, skins removed and coarsely chopped
1/3 cup almonds, blanched, toasted and coarsely chopped
1/3 cup walnuts, toasted and coarsely chopped
1/2 teaspoon kosher[ing] salt
Confectioners sugar, for dusting cake

1. Shield the sides of an 8-in. x 3-in. (20 cm x 8 cm) round glass or
ceramic dish. Cut a strip of aluminum foil 4 inches (10 cm) wide and long
enough to encircle dish; wrap outside of dish and secure by folding excess
inch (2.5 cm) over rim.

2. Sir together 2 of the egg whites, cocoa powder, sugar, and oil until
combined. Stir in nuts and set aside.

3. Beat remaining 6 egg whites and salt to stiff peaks.

4. Fold one third of whites into nut mixture until well incorporated.
Gently fold in remaining whites and pour mixture into prepared dish.

5. Cover dish loosely with paper toweling and cook at 100% for 2 minutes.
(If using a small oven, cook for 4 minutes, using a carousel.)

6. Remove from oven and cover dish with a plate. Allow cake to stand,
covered, for 5 minutes (cake will continue to cook).

7. Turn cake onto a serving plate and dust with confectioners sugar. Serve
when cool.

Return to RFCJ Archive Page