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Obesity Discussion · 07-22-07, 09:22 AM

CHOCOLATE-GINGER CAKE

Servings: 16
Prep time: 0:20:00
Bake/Cook time: 0:45:00

Calories: 193
Fat: 16 grams
Protein: 7 grams
Carbohydrates: 7 grams
Fiber: 2 grams
Net Carbs: 5 grams
Vegetable oil spray for greasing pan
4 ounces unsweetened baking chocolate, broken up
1/3 cup water
1/3 cup vegetable oil
3/4 cup pecans, toasted and cooled
1/4 cup unsweetened cocoa powder
1/4 cup Atkins Quick Quisine

TM Bake Mix
12 large eggs, room temperature, separated
2 1/4 cups granular sugar substitute, divided
2 teaspoons powdered ginger
1/4 teaspoon cream of tarter
1. Preheat oven to 325F. Grease the bottom of a 10-inch
tube pan, and line with parchment or waxed paper.
2. Place chocolate and the water in a microwavable bowl;
microwave on high 1 to 2 minutes, until chocolate is
melted, checking at 1-minute intervals. Stir until smooth,
cool to lukewarm, then stir in oil; set aside.
3. In a food processor, pulse pecans, cocoa powder and
bake mix until pecans are finely ground.
4. In a large bowl, beat egg yolks with cup sugar substitute
on high speed with an electric mixer, until light and
fluffy, about 5 minutes. Stir in melted chocolate, pecan
mixture and ginger.
5. In another large bowl, beat egg whites and cream of
tartar on medium-high speed with an electric mixer, until
frothy. Gradually add remaining sugar substitute,
beating until stiff peaks form.
6. With a rubber spatula, fold one-third of the meringue
into the yolk mixture to lighten; fold in the remaining
meringue until just combined. Pour batter evenly in
prepared pan and bake until a toothpick inserted in
center of cake comes out clean, about 45 minutes.
7. Allow cake to cool for 30 minutes before removing from
pan. To remove: Run a knife around the inner and outer
rim of cake, place a wire rack or plate over pan, and
invert. Remove pan, and peel off paper. Cool completely
before cutting
The secret to this cloudlike confection is folding in beaten egg
whites. Be sure to clean the beaters and the bowl thoroughly
before whipping the whitesany trace of fat will result in
decreased volume.

07-22-07, 09:22 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,631 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Chocolate-Ginger Cake CHOCOLATE-GINGER CAKE Servings: 16 Prep time: 0:20:00 Bake/Cook time: 0:45:00 Calories: 193 Fat: 16 grams Protein: 7 grams Carbohydrates: 7 grams Fiber: 2 grams Net Carbs: 5 grams Vegetable oil spray for greasing pan 4 ounces unsweetened baking chocolate, broken up 1/3 cup water 1/3 cup vegetable oil 3/4 cup pecans, toasted and cooled 1/4 cup unsweetened cocoa powder 1/4 cup Atkins Quick Quisine TM Bake Mix 12 large eggs, room temperature, separated 2 1/4 cups granular sugar substitute, divided 2 teaspoons powdered ginger 1/4 teaspoon cream of tarter 1. Preheat oven to 325F. Grease the bottom of a 10-inch tube pan, and line with parchment or waxed paper. 2. Place chocolate and the water in a microwavable bowl; microwave on high 1 to 2 minutes, until chocolate is melted, checking at 1-minute intervals. Stir until smooth, cool to lukewarm, then stir in oil; set aside. 3. In a food processor, pulse pecans, cocoa powder and bake mix until pecans are finely ground. 4. In a large bowl, beat egg yolks with cup sugar substitute on high speed with an electric mixer, until light and fluffy, about 5 minutes. Stir in melted chocolate, pecan mixture and ginger. 5. In another large bowl, beat egg whites and cream of tartar on medium-high speed with an electric mixer, until frothy. Gradually add remaining sugar substitute, beating until stiff peaks form. 6. With a rubber spatula, fold one-third of the meringue into the yolk mixture to lighten; fold in the remaining meringue until just combined. Pour batter evenly in prepared pan and bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. 7. Allow cake to cool for 30 minutes before removing from pan. To remove: Run a knife around the inner and outer rim of cake, place a wire rack or plate over pan, and invert. Remove pan, and peel off paper. Cool completely before cutting The secret to this cloudlike confection is folding in beaten egg whites. Be sure to clean the beaters and the bowl thoroughly before whipping the whitesany trace of fat will result in decreased volume. Atkins - Chocolate-Ginger Cake Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________