Chocolate Decadence Cake
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 3:23pm

Ingredients




2/3 cup pecans, finely ground
1/2 cup unsweetened cocoa powder
2 tablespoons decaffeinated instant coffee granules - optional  (note: I didn't add this)
2 tablespoons Acacia Tummy Fiber (note: I used this, but it's an optional soluble fiber.  It d
1 1/2 cups granulated sugar
7 large organic egg whites
1/4 teaspoon salt
3 tablespoons canola oil or vegetable oil
1 teaspoon vanilla

Preparation

1 Preheat oven to 350 F. Spray a 9" non-stick springform pan or heavy gauge cake pan with cooking spray and set aside. In a large bowl whisk together ground pecans, cocoa, coffee granules, Tummy Fiber, and 3/4 cup sugar. Set aside. 2 In a large bowl beat egg whites with salt until they hold soft peaks. Gradually add remaining 3/4 cup sugar while continuing to beat mixture, then whip until it just holds stiff peaks. Gently fold one third of egg white mixture into pecan mixture to lighten the batter. Partially fold remaining egg white mixture into pecans, then add oil, and vanilla, and fold all ingredients together gently but thoroughly. 3 Pour batter into prepared pan, smooth top, and bake 30-40 minutes or until a tester inserted in middle comes out with moist crumbs. Immediately run a thin sharp knife around edges of cake to loosen from the sides of the pan, then cool cake, in the pan, on a rack (it will fall as it cools). Run a thin knife around edge of pan again and remove side of pan if using a springform. Slice with a thin sharp knife and serve warm or cold.

About


My mom sent me an email raving about this cake, which a friend made for their book club the other night. Her friend suffers from IBS and found this in a Help For IBS website newsletter: http://www.helpforibs.com/news/newsletter/09/021009.html