Categories: Cakes, Jewish, Ethnic 
      Yield: 6 servings 
  
      8    Egg whites 
    1/2 c  Unsweetened cocoa powder 
      1 c  Sugar 
      3 T  Vegetable oil, plus extra 
           -for the pan 
      2 T  Cold brewed coffee 
    1/4 t  Vanilla extract 
      1    Grated rind of small orange 
    1/2 c  Whole almonds, toasted and 
           -finely ground 
      2 T  Flour, + extra for the pan 
      2 T  Confectioners' sugar 
      1 c  Fresh berries 
  
  From "Little Meals" by Rozanne Gold (Villard Books, 1993). 
   
  Preheat oven to 350'F. Beat 6 of the egg whites until stiff. Set aside. 
   
  In medium bowl, combine cocoa with sugar, oil, remaining 2 egg whites, 
  coffee, vanilla extract and orange rind. Mix ground almonds with flour and 
  then add to cocoa mixture. Stir well. Add 1/3 of the beaten egg whites. Mix 
  with rubber spatula. Then fold in the remainder of the beaten egg whites. 
  Pour into an oiled and floured 8*" springform pan. 
   
  Bake for 25 minutes at 350'F. (Be careful not to overbake.) Remove from 
  oven and allow cake to sit for 10 minutes before removing from springform 
  pan. Cool completely. Put dolly (or stencil of your choice) on top of cake. 
  Sprinkle with confectioners' sugar, then remove dolly carefully, leaving 
  lace design. Serve with fresh berries on the side. 
   
  Make 6 little desserts. Per serving: 335 calories, 12 grams protein, 42 
  grams carbohydrates, 15 grams fat, 1 gram saturated fat, 0 milligrams 
  cholesterol, 79 milligrams sodium.