This recipe was originally published in 2011.
Just in time for Passover, this light and airy cake satisfies chocolate lovers without tons of calories. Enjoy it plain or dress it up with fresh fruit, custard or a whipped dairy-free topping. Note: For successful results, egg whites should not be replaced in this recipe.
*TIP: Make superfine sugar by processing regular sugar for 2 minutes in a food processer.
- ½ cup potato starch
- ¼ cup cocoa
- 1¼ cups superfine sugar*, divided
- 10 egg whites
- ¼ teaspoon salt
- ½ teaspoon lemon juice
1Preheat the oven to 350 degrees F.
2Sift together potato starch, cocoa and ¼ cup sugar.
3In a separate bowl, beat the egg whites on low speed, slowly adding salt and lemon juice. Increase the speed. As soon as whites reach the soft-peak stage, begin adding remaining sugar, a tablespoon at a time. Beat until whites are glossy and stiff.
4Sift dry ingredients ¼ at a time over the whites, folding them in after each addition.
5Spoon batter into a 10-inch ungreased angel food cake tube pan with a removable bottom or a 10-inch bundt pan. (Do not use a pan with a no-stick surface and do not grease the pan.) Tap the pan once on the counter to help distribute batter.
6Place pan on the middle rack in preheated oven and bake for 45 minutes. Edges will pull from the sides of the pan.
7Place cake (still in the pan) upside down on a rack. Traditionally, the pan is inverted on the neck of a wine bottle or funnel to cool. Do not remove cake from the pan for one hour. Remove from pan and enjoy.