MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Ultralight Chocolate Cake
  Categories: Cakes, Jewish
       Yield: 6 servings
       8    Egg whites
     1/2 c  Unsweetened cocoa powder
       1 c  Sugar
       3 T  Vegetable oil, plus extra
            -for the pan
       2 T  Cold brewed coffee
     1/4 t  Vanilla extract
       1    Grated rind of small orange
     1/2 c  Whole almonds, toasted and
            -finely ground
       2 T  Flour, + extra for the pan
       2 T  Confectioners' sugar
       1 c  Fresh berries
   From “Little Meals” by Rozanne Gold (Villard Books, 1993).
   Preheat oven to 350'F. Beat 6 of the egg whites until stiff. Set
   In medium bowl, combine cocoa with sugar, oil, remaining 2 egg whites,
   coffee, vanilla extract and orange rind. Mix ground almonds with
   flour and then add to cocoa mixture. Stir well. Add 1/3 of the beaten
   egg whites. Mix with rubber spatula. Then fold in the remainder of
   the beaten egg whites. Pour into an oiled and floured 8 1/2
   springform pan.
   Bake for 25 minutes at 350'F. (Be careful not to overbake.) Remove
   from oven and allow cake to sit for 10 minutes before removing from
   springform pan. Cool completely. Put dolly (or stencil of your
   choice) on top of cake. Sprinkle with confectioners' sugar, then
   remove dolly carefully, leaving lace design. Serve with fresh berries
   on the side.
   Make 6 little desserts. Per serving: 335 calories, 12 grams protein,
   42 grams carbohydrates, 15 grams fat, 1 gram saturated fat, 0
   milligrams cholesterol, 79 milligrams sodium.