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Ingredientes
- 1 c. sugar, divided
- 1/2 c. sifted unsweetened cocoa
- 1/2 c. boiling water
- 3 ounce semisweet chocolate squares
- 2 Tbsp. brandy
- 1/8 tsp almond extract
- 2 lrg egg yolks
- 4 lrg egg whites
- 1/4 tsp cream of tartar
- 3 Tbsp. flour
- 1/4 c. blanched grnd almonds
- 1/4 c. red currant jelly, melted
- 1 pt fresh raspberries, for garnish Confectioners' sugar
Direcciones
- 1. Heat oven to 375 degrees F. Line bottom of 8x3-inch springform pan with wax paper. Lightly coat with nonstick vegetable cooking spray.
- 2. Combine 3/4 c. sugar and the cocoa in microwaveproof bowl. Gradually stir in water to make a smooth paste. Chop chocolate and stir in. If not completely melted, microwave on Medium (50% power) 1 to 1 1/2 min.
- Whisk in brandy and extract, then yolks.
- 3. Beat egg whites with cream of tartar in mixer bowl at medium speed to soft peaks. Gradually beat in remaining 1/4 c. sugar till stiff but not dry.
- 4. Whisk flour and almonds into chocolate mix. Fold some of the egg whites into chocolate, then mix in remaining.
- 5. Spoon batter proportionately into prepared pan. Bake 30 min, till toothpick inserted in center comes out with moist crumbs. Cold completely on wire rack.
- 6. Invert cake onto serving plate; peel off paper. Brush on jelly.
- Garnish with berries, if you like. Sift confectioners' sugar over top.
- Makes 12 servings.
- Prep time: 30 min
- Baking Time: 30 min
- Degree of difficulty: EasyLow-fatLow-calorieMicrowave
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 12 servings | |
| Calories 190 | |
| Calories from Fat 55 | 29% |
| Total Fat 6.52g | 8% |
| Saturated Fat 2.69g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 25mg | 1% |
| Potassium 155mg | 4% |
| Total Carbs 30.97g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 21.66g | 14% |
| Protein 4.4g | 7% |
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