posted by Linda in MO 12-23-101 10:16 PM
Chocolate-Walnut Cake
SOURCE: Cooking Light YEAR: April PAGE: 212
INGREDIENTS FOR 10 SERVINGS:
Cake:
Cooking spray
1/2 cup chopped pitted dates
1/2 cup unsweetened cocoa
1/2 cup boiling water
1 teaspoon instant coffee granules
1 (1-ounce) slice firm white bread
1/2 cup walnut halves, toasted and divided
1/3 cup all-purpose flour
1/4 teaspoon salt
2/3 cup granulated sugar, divided
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
3 large egg whites
Glaze:
1/3 cup unsweetened cocoa
1/4 cup semisweet chocolate chips
1/4 cup boiling water
1 tablespoon dark corn syrup
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1 cup powdered sugar
Dates, which have a remarkable affinity for chocolate, stand in for butter in this rich, elegant cake. Ground walnuts contribute both depth of flavor and beneficial omega-3 fatty acids, while a touch of canola oil ensures a tender, moist texture and even more omega-3s. Round out the dessert with a dollop of vanilla low-fat frozen yogurt and some fresh raspberries.
Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray, and line bottom of pan
with wax paper. Coat the wax paper with cooking spray.
To prepare cake, combine dates, 1/2 cup cocoa, 1/2 cup boiling water, and 1 teaspoon coffee granules; let stand 20 minutes. Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup. Place crumbs in a large bowl. Reserve 10 walnut halves for garnish. Lightly
spoon the flour into a dry measuring cup, and level with a knife. Combine remaining walnuts, flour, and salt in food processor, and process until finely ground. Add to breadcrumbs. Place date mixture, 1/3 cup granulated sugar, oil, 1 teaspoon vanilla, and egg in food processor, and process until smooth,
scraping the sides of bowl once. Add date mixture to breadcrumb mixture, stirring well.
Beat egg whites with a mixer at high speed until soft peaks form. Gradually add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into batter; gently fold in the remaining egg white mixture. Spread batter into prepared pan. Bake at 350 degrees for 25 minutes or until cake springs back when lightly touched. Cool in pan for 10 minutes on a wire rack, and remove from pan. Remove the wax paper. Cool completely on wire rack.
To prepare glaze, combine 1/3 cup cocoa and the next 4 ingredients (cocoa through 1 teaspoon coffee granules), stirring until smooth. Stir in 1/2 teaspoon vanilla. Cover and chill for 1 hour. Gradually add powdered sugar to the cocoa mixture, beating with a mixer at medium speed until smooth and thick.
Place cake layer on a plate. Spread the glaze evenly over top and sides of cake. Arrange reserved walnut halves on top.
Yield: 10 servings (serving size: 1 wedge).
NUTRITIONAL INFORMATION: CALORIES 280 (30% from fat); FAT 9.2g (sat 2.2g, mono 3.4g, poly 3g); PROTEIN 6.1g; CARB 45.5g; FIBER 1.2g; CHOL 22mg; IRON 2mg; SODIUM 103mg; CALC 26mg