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No-Yolk Chocolate Fudge Cake

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Ingredients

Adjust Servings:
2/3 cup walnut halves, toasted and cooled
1/2 cup unsweetened cocoa powder
1 tablespoon grated orange zest
1 1/2 cups sugar, divided
1 tablespoon freshly squeezed orange juice
7 large egg whites
1/4 teaspoon salt
1/4 cup unsalted margarine, melted and cooled
2/3 cup chopped semisweet chocolate
1 1/2 tablespoons freshly squeezed orange juice
3 tablespoons unsalted margarine
1 tablespoon sugar
1 pinch salt

Nutritional information

398.9
Calories
214 g
Calories From Fat
23.9 g
Total Fat
6.6 g
Saturated Fat
0 mg
Cholesterol
144.3 mg
Sodium
47.8 g
Carbs
4.5 g
Dietary Fiber
40.1 g
Sugars
7.5 g
Protein
75g
Serving Size

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No-Yolk Chocolate Fudge Cake

Features:
    Cuisine:

    This was the biggest surprise cake I've ever made!! :) I was a bit hesitant, no flour, no eggs... nothing close to the 'usual' cakes I've tried. I was incredibly happy with the results! This tasted fabulous! It was easy to make, I made it exactly as stated in the recipe ... I did prefer it served the first time , the "at room temp" over out of the fridge later. This will definitely be made again!! (and because of this recipe , I now own a SPRINGFORM pan *LOL*)
    Thanks Ducky, for posting this recipe!! MMM!!

    • 135 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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 , This was the biggest surprise cake I’ve ever made!! 🙂 I was a bit hesitant, no flour, no eggs nothing close to the ‘usual’ cakes I’ve tried I was incredibly happy with the results! This tasted fabulous! It was easy to make, I made it exactly as stated in the recipe I did prefer it served the first time , the at room temp over out of the fridge later This will definitely be made again!! (and because of this recipe , I now own a SPRINGFORM pan *LOL*) Thanks Ducky, for posting this recipe!! MMM!!


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    Steps

    1
    Done

    Cake: Preheat Oven to 350f and Grease an 8-Inch Sprinform Pan.

    2
    Done

    Place Walnuts in Food Processor or Blender and Pulse Several Times.

    3
    Done

    Add Cocoa Powder, Orange Zest and 3/4 C Sugar; Process Until Finely Ground, Being Careful not to Grind to a Paste.

    4
    Done

    Stir in Orange Juice and Set Aside.

    5
    Done

    in Large Bowl, Beat Egg Whites With Salt Until They Begin to Hold Soft Peaks.

    6
    Done

    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.

    7
    Done

    Gently Stir About 1/3 of the Egg Whites Into the Walnut Mixture.

    8
    Done

    Fold in the Remining Egg Whites.

    9
    Done

    Add the Cooled Margarine and Fold Everything Together Gently but Thoroughly.

    10
    Done

    Pour the Batter Into the Pan and Bake in the Middle of the Oven For 40 Minutes or Until Tester Comes Out Clean.

    11
    Done

    Remove the Cake and Let Cool Completely in the Pan.

    12
    Done

    Run Knife Around the Edges of Cake and Remove the Sides of the Pan.

    13
    Done

    Tightly Wrap Cake and Refrigerate Until Ready to Glaze.

    14
    Done

    Glaze: in Small Heavy Saucepan, Combine Chocolate, Orange Juice, Margarine, Sugar and Salt.

    15
    Done

    Stir Over Moderately Low Heat Until the Margarine Is Melted and Smooth.

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    Beyonce Carter

    Master of all cuisines from French pastries to Japanese sushi.

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