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Ingredientes
- Â Â Nonstick vegetable oil spray
- 14 Tbsp. Sugar
- 2/3 c. Walnuts toasted
- 1/2 c. Unsweetened cocoa pwdr
- 3 Tbsp. Vegetable oil
- 8 lrg Egg whites
- 1 pch salt
- Â Â Powdered sugar
Direcciones
- "A rich cake based on a French-countryside recipe from restaurant consultant Rozanne Gold. Made without butter, and with cocoa pwdr instead of chocolate, the cake is like a souffle which 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 Tbsp. sugar. Finely grind nuts with 2 Tbsp. sugar in processor. Transfer nut mix to large bowl. Fold in 10 Tbsp. sugar and cocoa, then oil.
- Using electric mixer, beat egg whites and salt in large bowl till soft peaks form. Fold whites into cocoa mix in 3 additions.
- Spoon batter into prepared pan; smooth top.
- Bake till cake puffs and tester inserted into center comes out with moist crumbs attached, about 30 min. Cold cake in pan on rack about 30 min. (Cake may fall.) Cut around pan sides to loosen cake. Remove sides of pan and cold cake completely. Sprinkle cake with powdered sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 8 servings | |
| Calories 195 | |
| Calories from Fat 74 | 38% |
| Total Fat 8.55g | 11% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 74mg | 3% |
| Potassium 74mg | 2% |
| Total Carbs 25.9g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 22.38g | 15% |
| Protein 5.27g | 8% |
