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Ingredients
- 8 x egg whites
- 1/2 c. unsweetened cocoa pwdr, sifted
- 1 c. granulated sugar
- 3 Tbsp. vegetable oil
- 1/3 c. hazelnuts, toasted, skins removed and coarsely minced
- 1/3 c. almonds, blanched, toasted and coarsely minced
- 1/3 c. walnuts, toasted and coarsely minced
- 1/2 tsp kosher salt Confectioners sugar, for dusting cake
Directions
- Shield the sides of an 8: x 3: round glass or possibly ceramic dish: Cut a strip of aluminum foil 4 inches wide and long sufficient to encircle dish; wrap outside of dish and secure by folding excess inch over rim. Sir together 2 of the egg whites, cocoa pwdr, sugar, and oil till combined. Stir in nuts and set aside. Beat remaining 6 egg whites and salt to stiff peaks. Fold one third of whites into nut mix till well incorporated. Gently mix in remaining whites and pour mix into prepared dish. Cover dish loosely with paper toweling and cook at 100% for 2 min. (If using a small oven, cook for 4 min, using a carousel.) Remove from oven and cover dish with a plate. Allow cake to stand, covered, for 5 min (cake will continue to cook). Turn cake onto a serving plate and dust with confectioners sugar.
- Serve when cold.
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