Mocha Hazelnut Chiffon Cake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
No need for after-dinner coffee when you can cut into this light bundt cake that's made with espresso and cocoa powders and finished with a velvety chocolate glaze sprinkled with hazelnuts.
Ingredients
- 2 1/4 c. cake flour
- 1 1/4 c. sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/2 c. unsweetened cocoa powder (not Dutch process)
- 2 tbsp. espresso powder
- 1/2 c. boiling water
- 1/4 c. cold water
- 1/3 c. canola oil
- 5 large egg yolks
- 2 tbsp. hazelnut liqueur (Frangelico)
- 1 tsp. vanilla extract
- 10 large egg whites
- 1 tsp. cream of tartar
Instructions
- Heat oven to 325 °F. Place oven rack at position just below center. You'll need a 10-inch tube pan with removable bottom. Whisk flour, 3/4 cup sugar, baking powder, and salt in a large bowl.
- Stir cocoa and espresso with boiling water in a medium bowl until dissolved; add cold water, oil, yolks, liqueur, and vanilla. Stir cocoa mixture into flour mixture until blended.
- Beat whites and cream of tartar in a large bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Gradually beat in remaining 1/2 cup sugar. Beat until glossy and stiff peaks form.
- Stir 1/4 of beaten whites into cocoa-flour batter to lighten. Gently fold batter into rest of whites until no white streaks remain. Pour into ungreased pan.
- Bake 1 hour or until wooden skewer inserted into center comes out clean. Invert pan onto neck of a tall, narrow bottle, such as a wine bottle; cool completely. Run a thin knife around sides of cake; remove pan sides. Repeat with bottom of cake. Invert onto cake plate. Remove pan.
- Glaze: Melt chocolate in microwave on high about 1 minute, stirring every 15 seconds. Whisk in half-and-half. Pour glaze over cake, spreading top with spatula. Sprinkle with hazelnuts.
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