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No-Cholesterol Light Chocolate Cake

Source: Eating Well by Burt Wolf
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Active Time:  20 Minutes
Total Time:  50 Minutes
  Makes 8 servings
8 egg whites
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
3 tablespoons vegetable oil
1/2 cup toasted almonds
1/2 cup toasted walnuts
8 sliced strawberries
1 teaspoon confectioners' sugar, for garnish (optional)
Preheat the oven to 350 degrees F.

In a dry bowl, using an electric mixer, beat 6 egg whites until stiff and dry, set aside.

In another bowl, combine the sugar, cocoa, oil, and remaining egg whites.

Combine the toasted almonds and walnuts in the container of a food processor or blender and process until finely chopped. Add to the sugar-cocoa mixture.

Add a quarter of the beaten egg whites to the sugar-cocoa-nut mixture. Gently mix together. Fold in the remaining whites until no white appears. Pour into a greased and floured 9-inch springform pan. Bake for 30 to 35 minutes or until firm in the center.

Cool in the pan. Remove from the pan and divide into 8 servings. Garnish each slice with a sliced strawberry and sprinkle with confectioners’ sugar.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 267
Sodium: 58mg
Fiber: 3g
Carbohydrates, Total: 32g
Protein: 7g
% Cal. from Fat: 47%
Fat. Total: 14g
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