Chocolate-Hazelnut Cake
Turn this moist, dense and truly chocolaty cake into an elegant dessert by garnishing each serving with a dollop of whipped cream, some fresh raspberries and a light dusting of cocoa. Note that this cake does not contain any leavening: beaten egg whites alone are used to lighten it.
Source: EatingWell Magazine, Winter 2003
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Prepare through step 8. The cake will keep, well wrapped, at room temperature for up to 1 day or in the freezer for up to 3 months.
Equipment: 9-inch round cake pan
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
Nutrition Facts
Per Serving:
230 calories; protein 4.5g; carbohydrates 37.9g; dietary fiber 3.8g; sugars 28.6g; fat 9.4g; saturated fat 2.1g; cholesterol 15.5mg; vitamin a iu 24.3IU; vitamin c 0.4mg; folate 25.5mcg; calcium 24.4mg; iron 1.6mg; magnesium 45.5mg; potassium 204.2mg; sodium 81.3mg; thiamin 0.1mg.
Exchanges:
2 other carbohydrate, 1 1/2 fat