No-Yolk Chocolate Fudge Cake
photo by Marlene.
- Ready In:
- 1hr 55mins
- 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
- 6 walnut halves
- 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.
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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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Current (9/07) review criteria: 5: WOW! This is something with which to impress the guest! 4: We really liked this and will make it again. Instructions were easy to follow. 3: Good basic recipe but needs something to make it a 4 for us and/or there is a problem with instructions. 2: We didn't like the flavor/taste/texture and/or there is a major problem with the instructions. 1: Inedible for us.