Directions:
- Let eggs stand at room temperature for 30 minutes. Meanwhile, in a blender, combine almonds and 2 tablespoons sugar; cover and process until ground. Combine water and cocoa; set aside.
- In a small bowl, beat egg yolks until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Blend in the almond mixture, cocoa mixture and vanilla.
- In another bowl, beat the egg whites, cream of tartar and salt on high until stiff glossy peaks form. Fold egg whites into the batter.
- Pour into a 6-in. springform pan coated with cooking spay. Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool completely. Garnish with chocolate syrup if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.2 Kcal (1194 kJ) | ||
| Calories from fat | 165.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.43g | 28% | |
|---|---|---|---|
| Cholesterol | 122.76mg | 41% | |
| Sodium | 121.27mg | 5% | |
| Potassium | 209.47mg | 4% | |
| Total Carbs | 20.27g | 7% | |
| Sugars | 4.12g | 16% | |
| Dietary Fiber | 8.96g | 36% | |
| Protein | 10.63g | 21% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 3mg | 16% | |
| Calcium | 91.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 299.15 Kcal (1252 kJ) | ||
| Calories from fat | 173.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.33g | 28% | |
|---|---|---|---|
| Cholesterol | 128.76mg | 41% | |
| Sodium | 127.2mg | 5% | |
| Potassium | 219.72mg | 4% | |
| Total Carbs | 21.26g | 7% | |
| Sugars | 4.33g | 16% | |
| Dietary Fiber | 9.39g | 36% | |
| Protein | 11.15g | 21% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 3.1mg | 16% | |
| Calcium | 95.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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