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| 8 | egg whites |
| 1/2 Tasse | cocoa powder unsweetened |
| 1 Tasse | sugar |
| 3 Esslöffel | Vegetable oil, plus extra for the pan |
| 2 Esslöffel | Cold brewed coffee |
| 1/4 Teelöffel | vanilla extract |
| 1 | Grated rind of small orange |
| 1/2 Tasse | Whole almonds, toasted and finely ground |
| 2 Esslöffel | Flour, + extra for the pan |
| 2 Esslöffel | Confectioners' sugar |
| 1 Tasse | berries fresh |
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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 1/2" 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.
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