Ingredients
1 nonstick vegetable oil spray
14 tbsp sugar
2/3 cup walnuts, toasted
1/2 cup unsweetened cocoa powder
3 tbsp vegetable oil
8 large egg whites
1 pinch salt
1 powdered sugar
Directions
Preheat oven to 350 F. Line bottom of 8-inch springform pan with
2-3/4-inch high sides with parchment paper. Spread pan and paper with
vegetable oil spray. Sprinkle pan with 2 tablespoons sugar. Finely
grind nuts with 2 tablespoons sugar in processor. Transfer nut
mixture to large bowl. Mix in 10 tablespoons sugar and cocoa, then
oil. Using electric mixer, beat egg whites and salt in large bowl
until soft peaks form. Fold whites into cocoa mixture in 3 additions.
Spoon batter into prepared pan; smooth top. Bake until cake puffs and
tester inserted into center comes out with moist crumbs attached,
about 30 minutes. Cool cake in pan on rack about 30 minutes. (Cake
may fall.) Cut around pan sides to loosen cake. Remove sides of pan
and cool cake completely. Sprinkle cake with powdered sugar.
Servings: 8 servings
Practically No-Fat Chocolate Souffle Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Casserole; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Recipes as a concept can be observed way back into the far past, certainly as far into history as pharonic Egypt, and possibly even further. Interesting though that is, generally, these ancient recipes were just basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts are a few stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents describing recipes cooked by wealthy roman citizens. In his works, he recounts how the roman meals were split into starters, main meal and afters, a style of dining still practiced today. Aspicius also tells us how the ancient Romans used many different aromatic flavours, including a few that will be familiar to modern cooks for example thyme, fennel and parsley. Over the following few centuries, the upper-class families of Europe competed with each other to lay on the most extravagent meals, and as a consequence, cooks and their collection of recipes were highly sought after. However, it was during the 19th century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes common in their social group. The arrival of TV brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Practically No Fat Chocolate Souffle Cake recipe.
