Diabetes: Chocolate Passover Cake

Flourless but decadent chocolate cake with the hint of coffee!

Chocolate Passover Cake

3 Egg Yolks, raw, large
1 1/4 cup sugar, divided
1/3 cup Coffee, brewed with tap water, at room temperature (or orange juice)
1/4 cup Starch, potato
1/2 cup Matzoh Meal
1/3 cup Cocoa Powder, unsweetened
8 egg whites

Chocolate Passover Cake


Preheat oven to 350 degrees F.
Beat egg yolks on high speed with an electric mixer until light. Gradually add 3/4 cup of the sugar and beat 3 to 4 minutes longer.
Slowly pour in coffee (or orange juice) and beat 3 or 4 minutes more.
Combine potato starch, cake meal, and cocoa in a strainer. Add mixture gradually to yolk mixture, folding it in gently.
Beat egg whites until foamy. Add remaining 1/2 cup sugar, a little at a time, beating on high speed. Beat until stiff, but not dry.
Mix about 1/4 of the meringue into yolk mixture to lighten it. Carefully fold in remaining meringue.
Pour batter evenly into an ungreased 10-inch tube pan.
Bake at 350 degrees F for 1 hour.
Remove cake from oven and immediately invert cake pan onto a rack. Let hang until completely cool.
Loosen cake from pan with a flexible spatula and carefully transfer to a serving plate.

The only fat comes from the 3 egg yolks (most Passover cakes contain 6 to 9 eggs)! Separate 8 eggs, but discard 5 of the yolks. If desired, serve with fresh strawberries. Cake can be frozen, but package it carefully to prevent it from being crushed!