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Chocolate Pecan Moose Cake




Source of Recipe


ra


Recipe Introduction


servings 14
points 5


List of Ingredients




2/3 cup pecans, finely chopped
6 tablespoons all-purpose flour
5 ounces semisweet chocolate
2/3 cup Dutch-process cocoa powder, unsweetened
1 1/2 cups sugar
2/3 cup boiling water
2 extra large egg yolks
3 T. orange flavored liquor (I use Grand Marnier)
7 extra large egg whites*
1/4 teaspoon cream of tartar
Confectioners sugar

Recipe



Preheat oven to 350°

Spray 12 inch decorative bottom NONSTICK pan with canola oil spray*.

Grind pecans and flour in a food processor until very fine. Reserve.

Combine chocolate, cocoa powder, and 1 cup sugar in a large mixing bowl. Pour in the boiling water and whisk until mixture is smooth and all the chocolate has melted.

Stir in yolks and Grand Marnier. Combine egg whites and cream of tartar in a large mixing bowl. Using an electric mixer beat at medium speed with the whisk attachment, until whites have formed soft peaks. Gradually add remaining sugar, one tablespoon at a time and continue to beat at high speed until whites are stiff, but not dry. Stir pecan mixture into chocolate mixture. STIR one quarter of beaten egg whites into chocolate mixture to lighten it. Then carefully FOLD in remaining whites. Pour batter into prepared pan.

Bake until a wooden skewer or cake tester inserted into center of cake comes out clean. (Approximately 35 minutes.) The cake will sink while it cools and a crust will form on the top, this is why you use a pan with a decorative bottom. Turn cake directly onto a serving platter (decorative side up) and let it cool. (DO NOT TURN ONTO A CAKE RACK, TURN DIRECTLY ONTO SERVING PLATTER.)

To serve, sprinkle with a little confectioners sugar with a small dollop of Cool Whip Lite¨ on the side.


Per Serving: 198 Calories; 8 g Fat (33.8% calories from fat); 2 g Protein, 33g Carbohydrates; 30 mg Cholesterol; 5 mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat:; 2 Other Carbohydrates.