No-Yolk Chocolate Fudge Cake

Recipe by Ducky
READY IN: 1hr 55mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.