NO-YOLK CHOCOLATE FUDGE CAKE
This is being posted in response to a request for a Passover cake. The recipe is originally found in the Let My People Eat cookbook. The description indicates it has a lot of flavor and little cholesterol. Cake may fall a little as it cools. The cake may also be prepared 2-3 days in advance and glazing should be done on the day the cake is being served. Cook time includes refrigerator time. Actual prep and cooling time are unknown.
Provided by Ducky
Categories Dessert
Time 1h55m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350F and grease an 8-inch sprinform pan.
- Place walnuts in food processor or blender and pulse several times.
- Add cocoa powder, orange zest and 3/4 C sugar; process until finely ground, being careful NOT to grind to a paste.
- Stir in orange juice and set aside.
- In large bowl, beat egg whites with salt until they begin to hold soft peaks.
- Gradually add the remaining 3/4 C sugar, 2 Tbsp at a time, beating after each addition, until the egg whites begin to hold stiff peaks.
- Gently stir about 1/3 of the egg whites into the walnut mixture.
- Fold in the remining egg whites.
- Add the cooled margarine and fold everything together gently but thoroughly.
- Pour the batter into the pan and bake in the middle of the oven for 40 minutes or until tester comes out clean.
- Remove the cake and let cool completely in the pan.
- Run knife around the edges of cake and remove the sides of the pan.
- Tightly wrap cake and refrigerate until ready to glaze.
- Glaze: In small heavy saucepan, combine chocolate, orange juice, margarine, sugar and salt.
- Stir over moderately low heat until the margarine is melted and smooth.
- Carefully invert the cake onto a rack in a shallow baking pan.
- Pour glaze over the cake, tilting if desired to allow glaze to run down the sides.
- Garnish with walnut halves.
- Chill, uncovered, for 30-45 minutes or until glaze is set.
- Serve at room temperature.
LITTLE FRENCH FUDGE CAKES
No commercial mix has chocolate as good as this! The cake itself is nearly as dense as fudge.
Provided by Jocelyn
Categories World Cuisine Recipes European French
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
- Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth.
- In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full.
- Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 47 g, Cholesterol 122.8 mg, Fat 25.3 g, Fiber 3.7 g, Protein 5.9 g, SaturatedFat 15 g, Sodium 77.8 mg, Sugar 38.2 g
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