*  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: ÿÿÿÿreheat 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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