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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

Rating:
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 1.4 Fat, 0.1 Meat, 0.8 Other Carbs, 0.2 Starch, 0.3 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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Servings

Ingredients

3.0
3 each raw egg yolks 1.25
1 1/4 cup sugar 0.3333
0.3333 cup brewed coffee 0.25
0 1/4 cup potato starch 0.5
0 1/2 cup matzoh meal 0.3333
0.3333 cup Cocoa Powder, unsweetened 8.0
8 each egg whites

Directions

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