Turn this moist, dense and truly chocolaty cake into an elegant dessert by garnishing each serving with a light dusting of confectioners' sugar. Note that this cake does not contain any leavening such as yeast, baking powder, and baking soda - beaten egg whites alone are used to lighten it. Egg whites produces voluminous and strong foams that retain their expanded structure when dried by the baking process.
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Ingredients :
Serves 8
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corn oil, for brushing
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generous ¾ cup all-purpose flour, sifted,
plus extra for dusting
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3 tbsp unsweetened cocoa
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generous 1 cup superfine sugar
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pinch of salt
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10 egg whites
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1 tsp cream of tartar
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½ tsp almond extract
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½ tsp vanilla extract
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confectioners' sugar, for dusting
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Method :
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Preheat the oven to 350°F/180°C. Oil
and dust an 8 inch/20cm deep cake pan. Sift
1/3
cup of the flour with the unsweetened cocoa and 2 tablespoons of the
sugar into a bowl 4 times. Sift the remaining flour with 2 tablespoons
of the sugar and the salt into a separate bowl 4 times.
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Beat the egg whites in a spotlessly
clean, grease-free bowl until soft peaks form. Add the cream of tartar
and beat in the remaining superfine sugar.
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Adding 1 tablespoonful at a time, beat
until the egg whites form stiff peaks. Whisk in the almond and vanilla
extracts. Divide the mixture in half. Fold the cocoa and flour mixture
into one half and the unflavored flour into the other half. Spoon the
cocoa flavored mixture into the pan and top with the unflavored
mixture. Run a round-bladed knife through both mixtures to create a
marbled effect.
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Bake in the preheated oven for 45
minutes, or until the tip of a knife inserted into the center of the
cake comes out clean. Invert onto a wire rack to cool and dust with
confectioners' sugar before serving.
Nutritional Facts :
Calories:
186
Fat: 1g
Saturated Fat: 1g
Salt: 0.2g
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