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
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.
Yields
8 Servings
