Review: Chocolate-Walnut Cake...April

[shoyski]

This was fairly easy to make....prep time before baking was approximately 30 minutes.
I used milk chocolate chips instead of semi-sweet and it was STILL one of the most "dark chocolatey" desserts CL has ever had.

[chefbec]

Thanks for the review. Now that I actually have my April issue, I can try it!

[Cathy]

Thanks for the review. Always like to see a good chocolate recipe. Even though we are eating 'light' these days, we still need to have that chocolate :-)

[JennieL]

I made this with my Supper Club and again to take to work. It's very rich and no one believed it was lite.

[Mamasue]

I was looking at this one recently. Thanks for your review. http://www.cookinglight.com/bbs/smile.gif

[Peggy]

I made this cake this weekend for my visiting parents who are certified chocolate lovers. It was outstanding! However, I must disagree about it being easy to make. It took me forever and there were so many steps! Should have started it earlier in the evening. When I got to the icing part and it said that part of it had to chill for at least 30 minutes before continuing, I thought I would tear my hair out! Really wanted to get to bed sometime that evening! But, my parents loved it so it was worth all of the effort. http://www.cookinglight.com/bbs/biggrin.gif

Peggy

[Peggy]

shoyski,

Forgive me! I must apologize...I did not mean to imply that you in any way mislead me! I just hadn't looked closely at the recipe before I started making it. Therefore, I started later in the evening while I was simulateously trying to clean my house for company, sew a costume for a school play and also try to get to bed because I had to work early the next morning. This all added up to stress and frustration (brought on by myself). Next time I make it, I will be sure I am more relaxed and have plenty of time. And there will be a next time...It was fabulous!

Peggy

[shoyski]

Peggy, I am so sorry if I mislead you! When I wrote "30 minutes prep before baking" I just meant the cake. However, I wonder what I did differently that made the cake prep seem easy. Good music??

[Irene Bartlett]

Since I'm a chocolate lover (I'm a Belgian so I have pretty good reasons) I would loooove to have this recipe. If somebody could post it would be so nice. Thanks.

[ama47369]

Irene-Here you go...

CookWare(tm) from Cooking Light(r)

Chocolate-Walnut Cake

SOURCE: Cooking Light YEAR: April PAGE: 212

INGREDIENTS FOR 10 SERVINGS:
Cake:
Cooking spray
1/2 cup chopped pitted dates
1/2 cup unsweetened cocoa
1/2 cup boiling water
1 teaspoon instant coffee granules
1 (1-ounce) slice firm white bread
1/2 cup walnut halves, toasted and divided
1/3 cup all-purpose flour
1/4 teaspoon salt
2/3 cup granulated sugar, divided
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
3 large egg whites
Glaze:
1/3 cup unsweetened cocoa
1/4 cup semisweet chocolate chips
1/4 cup boiling water
1 tablespoon dark corn syrup
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1 cup powdered sugar

INSTRUCTIONS:
Dates, which have a remarkable affinity for chocolate, stand in for butter in
this rich, elegant cake. Ground walnuts contribute both depth of flavor and
beneficial omega-3 fatty acids, while a touch of canola oil ensures a tender,
moist texture and even more omega-3s. Round out the dessert with a dollop of
vanilla low-fat frozen yogurt and some fresh raspberries.

1. Preheat oven to 350 degrees.

2. Coat a 9-inch round cake pan with cooking spray, and line bottom of pan
with wax paper. Coat the wax paper with cooking spray.

3. To prepare cake, combine dates, 1/2 cup cocoa, 1/2 cup boiling water, and 1
teaspoon coffee granules; let stand 20 minutes. Place bread in a food
processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
Place crumbs in a large bowl. Reserve 10 walnut halves for garnish. Lightly
spoon the flour into a dry measuring cup, and level with a knife. Combine
remaining walnuts, flour, and salt in food processor, and process until finely
ground. Add to breadcrumbs. Place date mixture, 1/3 cup granulated sugar, oil,
1 teaspoon vanilla, and egg in food processor, and process until smooth,
scraping the sides of bowl once. Add date mixture to breadcrumb mixture,
stirring well.

4. Beat egg whites with a mixer at high speed until soft peaks form. Gradually
add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff
peaks form. Gently stir one-fourth of the egg white mixture into batter;
gently fold in the remaining egg white mixture. Spread batter into prepared
pan. Bake at 350 degrees for 25 minutes or until cake springs back when
lightly touched. Cool in pan for 10 minutes on a wire rack, and remove from
pan. Remove the wax paper. Cool completely on wire rack.

5. To prepare glaze, combine 1/3 cup cocoa and the next 4 ingredients (cocoa
through 1 teaspoon coffee granules), stirring until smooth. Stir in 1/2
teaspoon vanilla. Cover and chill for 1 hour. Gradually add powdered sugar to
the cocoa mixture, beating with a mixer at medium speed until smooth and
thick.

6. Place cake layer on a plate. Spread the glaze evenly over top and sides of
cake. Arrange reserved walnut halves on top. Yield: 10 servings (serving size:
1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 280 (30% from fat); FAT 9.2g (sat 2.2g, mono 3.4g, poly 3g); PROTEIN
6.1g; CARB 45.5g; FIBER 1.2g; CHOL 22mg; IRON 2mg; SODIUM 103mg; CALC 26mg

[Irene Bartlett]

Thank you !!! http://www.cookinglight.com/bbs/biggrin.gif