Source: From MealLeaniYumm! ~ All That's Missing Is The Fat, ©1998 by Norene Gilletz, Gourmania, Inc.

Light, delicious chocolate cake made with meringue and a hint of mocha.

Servings

3 raw egg yolks
1.25 cup sugar , divided
0.33 cup brewed coffee , at room temperature, OR orange juice
0.25 cup potato starch
0.5 cup matzoh meal
0.33 cup Cocoa Powder, unsweetened
8 egg whites

1 Preheat oven to 350°F.
2 Beat egg yolks on high speed with an electric mixer until light.
3 Gradually add 3/4 cup of the sugar and beat 3 to 4 minutes longer.
4 Slowly pour in coffee (or orange juice) and beat 3 or 4 minutes more.
5 Combine potato starch, cake meal, and cocoa in a sifter.
6 Add gradually to yolk mixture, folding it in gently.
7 Beat egg whites until foamy.
8 Add remaining 1/2 cup sugar to egg whites, a little at a time, beating on high speed. Beat until stiff, but not dry.
9 Mix about 1/4 of the meringue into yolk mixture to lighten it.
10 Carefully fold in remaining meringue.
11 Pour batter evenly into an ungreased 10-inch tube pan.
12 Bake at 350°F for 1 hour.
13 Remove cake from oven and immediately invert cake pan onto a rack.
14 Let hang until completely cool.
15 Loosen cake from pan with a flexible spatula and carefully transfer to a serving plate.
16 If desired, serve with fresh strawberries.
17 Cake can be frozen, but package it carefully to prevent it from being crushed.

Guilt-free pleasure! The only fat comes from the 3 egg yolks (most Passover cakes contain 6 to 9 eggs). Separate 8 eggs, but discard 5 of the yolks (or mix with water and feed them to your plants!)