Nonstick vegetable oil spray
14 tb Sugar
2/3 c Walnuts; toasted
1/2 c Unsweetened cocoa powder
3 tb Vegetable oil
8 lg Egg whites
1 pn Salt
Powdered sugar
“A rich cake based on a French-countryside recipe from restaurant
consultant Rozanne Gold. Made without butter, and with cocoa powder
instead of chocolate, the cake is like a souffle that rises, then sinks as
it cools.”
DIRECTIONS:
==========
Preheat oven to 350 F. Line bottom of 8-inch springform pan with
2-3/4-inch high sides with parchment paper. Spread pan and paper with
vegetable oil spray. Sprinkle pan with 2 tablespoons sugar. Finely grind
nuts with 2 tablespoons sugar in processor. Transfer nut mixture to large
bowl. Mix in 10 tablespoons sugar and cocoa, then oil.
Using electric mixer, beat egg whites and salt in large bowl until soft
peaks form. Fold whites into cocoa mixture in 3 additions. Spoon batter
into prepared pan; smooth top.
Bake until cake puffs and tester inserted into center comes out with moist
crumbs attached, about 30 minutes. Cool cake in pan on rack about 30
minutes. (Cake may fall.) Cut around pan sides to loosen cake. Remove
sides of pan and cool cake completely. Sprinkle cake with powdered sugar.
PER SERVING: calories, 220; fat, 12 g; sodium, 74 mg; cholesterol, 0
*
Yields
8 Servings
