Flourless Chocolate Nut and fruit cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 1/3 0z. glace apricots3 1/3 oz glace figs2 2/3 oz. glace ginger5 egg white3/4 cup sugar8 0z blanched almonds finely chopped8 0z. dark chocolate, chopped2 oz dark cooking chocolate, melted1 1/2 cups whipping cream
1. Preheat oven to 300*. Brush a deep 9 1/2 inch round springorm pan with oil. Line base and sides with parchment.
2. chop the fruit and ginger. Beat the egg whites until soft peaks form. Gradually add sugar, beating well after each addition until sugar has dissolved and mixture is thick and glossy.
3. Using a metal spoon, flod in fruit, almonds and both chopped and melted chocolate. Stir until just combined. Spread mixture in prepared tin, bake 1 hour or u ti skewer comes out clean when inserted into the center. Leave cake 15 minutes, then turn out to cool on a wire rack.
4. When cake is completely cooled, whip cream until stiff peaks form. Pipe onto cake with a plain nozzle in swirls.
Number of Servings: 12
Recipe submitted by SparkPeople user CQUAKER.
2. chop the fruit and ginger. Beat the egg whites until soft peaks form. Gradually add sugar, beating well after each addition until sugar has dissolved and mixture is thick and glossy.
3. Using a metal spoon, flod in fruit, almonds and both chopped and melted chocolate. Stir until just combined. Spread mixture in prepared tin, bake 1 hour or u ti skewer comes out clean when inserted into the center. Leave cake 15 minutes, then turn out to cool on a wire rack.
4. When cake is completely cooled, whip cream until stiff peaks form. Pipe onto cake with a plain nozzle in swirls.
Number of Servings: 12
Recipe submitted by SparkPeople user CQUAKER.
Nutritional Info Amount Per Serving
- Calories: 268.7
- Total Fat: 15.1 g
- Cholesterol: 7.7 mg
- Sodium: 44.7 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 2.4 g
- Protein: 5.2 g
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