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Practically No Fat Chocolate Soufflé Cake

Source of Recipe

Unknown


Recipe Introduction

"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 soufflé that rises, then sinks as it cools."

List of Ingredients

Practically No-Fat Chocolate Soufflé Cake


Nonstick vegetable oil spray
14 tablespoons Sugar
2/3 cup Walnuts -- toasted
1/2 cup Unsweetened cocoa powder
3 tablespoons Vegetable oil
8 large Egg whites
1 pinch Salt
Powdered sugar



Recipe


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 sag