1. Preheat oven to 300°F. Grease 9-inch springform pan; line backside of pan with parchment paper.
2. Melt chocolate and margarine in small heavy saucepan over low warmth, stirring incessantly; cool. Dissolve espresso powder in sizzling water in small bowl.
three. Place 6 egg whites in giant bowl; put aside. Beat egg yolks in medium bowl with electrical mixer at excessive pace about 5 minutes, or till pale yellow in colour. Add 1/three cup sugar; beat about four minutes, or till combination falls in ribbons from beaters. Slowly beat in melted chocolate combination and espresso combination at low pace simply till blended. Beat in cocoa and vanilla simply till blended.
four. Add salt to egg whites; beat at excessive pace 2 minutes or till delicate peaks kind. Beat in remaining 1/three cup sugar till stiff peaks kind. Stir giant spoonful of egg whites into chocolate combination. Fold chocolate combination into egg whites till virtually blended. Spoon batter into ready pan.
5. Bake 1 hour, or till cake begins to tug away from aspect of pan. Cool on wire rack 10 minutes; run skinny spatula round fringe of cake. Carefully take away aspect of pan. Cool utterly. Invert cake; take away backside of pan and paper from cake. Cover and refrigerate not less than four hours. Serve chilled with whipped topping, raspberries and mint, if desired.
Calories: 190 energy, Carbohydrates: 26 g, Protein: four g, Fat: eight g, Saturated Fat: three g, Cholesterol: 85 mg, Sodium: 240 mg, Fiber: 1 g
Exchanges per serving: 1 half Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.