* Exported from MasterCook *

Practically No-Fat Chocolate Souffle Cake

Recipe By : Wendy Lockman <wlockman@RA1.RANDOMC.COM>
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

DIRECTIONS: reheat 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

"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."

* Source: Bon Appetit (May 1994) * Typed for you by Karen Mintzias


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* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)