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Low-Fat Chocolate Passover Cake
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.

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 111.2
Total Carbs 23.5 g
Dietary Fiber 0.6 g
Sugars 15.1 g
Total Fat 1.4 g
Saturated Fat 0.4 g
Unsaturated Fat 0.2 g
Potassium 66.3 mg
Protein 4.0 g
Sodium 39.1 mg
Dietary Exchanges
1/2 Fat , 1 Other Carbs , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  raw egg yolks
1 1/4 cup  sugar
0.3333 cup  brewed coffee
0 1/4 cup  potato starch
0 1/2 cup  matzoh meal
0.3333 cup  Cocoa Powder, unsweetened
8 each  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.

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