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Chocolate Walnut Cake

This decadent, omega-3-rich cake was inspired by flourless Passover nut cakes. It's better if it sits overnight so the marmalade or jam can mellow with the chocolate and soak into the cake.


Ingredients


8 large eggs, at room temperature

1 cup granulated sugar, divided

1/2 cup packed dark brown sugar

1 1/2 cups toasted ground walnuts, (about 2 cups walnut halves; see Tip)

2 teaspoons vanilla extract

6 tablespoons all-purpose flour

1/3 cup cocoa powder, sifted

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

3/4 cup orange marmalade, or other jam, such as apricot or raspberry

1 teaspoon confectioners' sugar
 
Preparation


1.Preheat oven to 375 degrees F. Lightly oil and flour a 9-inch springform pan, tapping out any excess flour.

2.Crack 2 eggs into a large bowl. Separate 2 more eggs, placing the whites in a second large bowl and adding the yolks to the bowl with the whole eggs. Separate the remaining 4 eggs, adding the whites to the other whites (reserve the 4 yolks for another use.) You should have 6 whites in one bowl, 2 whole eggs plus 2 yolks in the other bowl.

3.Beat the egg whites with an electric mixer at high speed until foamy. Add 1/3 cup granulated sugar and continue beating until soft peaks form. Set aside.

4.Clean and dry the beaters. Add brown sugar and the remaining 2/3 cup granulated sugar to the eggs and yolks and beat with the mixer at medium speed until thick and light in color, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula; beat in the toasted ground nuts and vanilla until combined. Beat in flour, cocoa powder, salt and cinnamon just until combined, scraping down the sides as needed. Fold in 1 cup of the beaten whites with a rubber spatula until smooth, then fold in the remaining whites with very gentle arcs, just until incorporated (some white streaks may still be visible). Gently pour the batter into the prepared pan.

5.Place the pan in the oven and reduce heat to 325 degrees F. Bake the cake until set, puffed and spongy but nonetheless firm, 40 to 45 minutes. Transfer to a wire rack and let cool completely, about 2 hours. As it cools, the cake will shrink away from the sides of the pan.

6.Remove the pan's side. Release the cake from the pan's bottom using a long, thin, metal spatula and carefully transfer it to a serving plate. Slice the cake horizontally into two layers with a long, thin knife. Gently lift off the top. Spread the marmalade (or jam) over the bottom layer and replace the top. Do not press down. Sprinkle with confectioners' sugar just before serving.

Tips & Notes

Make Ahead Tip: Equipment: 9-inch springform pan

Tip: To toast and grind walnuts, spread them on a baking sheet and bake at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes. Let the nuts cool on a plate then grind into a coarse meal in a food processor or blender.

Nutrition

Per serving: 285 calories; 10 g fat (2 g sat, 2 g mono); 141 mg cholesterol; 45 g carbohydrates; 7 g protein; 2 g fiber; 159 mg sodium; 170 mg potassium.



Nutrition Bonus: Selenium (19% daily value).



3 Carbohydrate Serving



Exchanges: 3 other carb, 1 fat (mono)

Frozen Peppermint Cheesecake Recipe

Ingredients:


2 cups chocolate wafer cookie or sandwich cookie crumbs, divided

1/4 cup sugar

1/4 cup butter or margarine -- melted

1 package (8-ounce size) cream cheese -- softened

1 can (14-ounce size) sweetened condensed milk (not evaporated milk)

2 teaspoons peppermint extract

2 cups heavy cream -- whipped

red food coloring (optional)

fudge ice cream topping (optional)

Combine cookie crumbs and sugar. Add butter; mix well. Line a 9-inch round cake or springform pan with foil. Press 2 cups crumb mixture firmly on bottom and halfway up sides of prepared pan. Chill.




In large bowl, beat cream cheese with electric mixer on low speed until fluffy. Gradually beat in condensed milk until smooth. Stir in extract and food coloring (optional); mix well. Fold in whipped cream.



Pour filling into pan. Cover; freeze 6 hours or until firm. Garnish with topping. Store unused portions in freezer.

Chocolate-Cinnamon Bread Pudding

While American-style cocoa certainly works in this recipe, Dutch-process cocoa produces a deeper color and richer flavor.

Ingredients


4 slices whole-wheat bread, or white bread, torn into small pieces

2 large eggs

1 12-ounce can evaporated skim milk

3/4 cup light brown sugar

1/4 cup cocoa powder, preferably Dutch-process

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 ounce semisweet chocolate, chopped

3 cups nonfat vanilla or coffee frozen yogurt
 
Preparation


1.Preheat oven to 350°F. Coat an 8-inch square baking dish with nonstick cooking spray. Spread bread in the dish in an even layer.

2.Whisk eggs in a medium bowl. Add evaporated skim milk, sugar, cocoa, vanilla and cinnamon; whisk the mixture until the sugar and cocoa dissolve. Pour the cocoa mixture over the bread. Mix in any unsoaked bread pieces. Sprinkle chocolate over the top and let stand for 10 minutes.

3.Bake until puffed and set in the center, 35 to 40 minutes. Serve warm, with a scoop of frozen yogurt on top. The pudding is also good cold.

Nutrition

Per serving: 275 calories; 4 g fat (2 g sat, 1 g mono); 73 mg cholesterol; 54 g carbohydrates; 10 g protein; 2 g fiber; 130 mg sodium; 407 mg potassium.



3 1/2 Carbohydrate Serving



Exchanges: 3 1/2 other carbohydrate