Ingredients

Nonstick vegetable oil spray
14 Tbsp. sugar
2/3 C. walnuts, toasted
1/2 C. unsweetened cocoa powder
3 Tbsp. vegetable oil
8 large egg whites
Pinch salt
Powdered sugar

Cooking Instructions

Preheat oven to 350. Line bottom of 8-inch springform pan with 2 3/4 inches high sides with parchment paper. Spread pan and paper with vegetable oil spray. Sprinkle pan with 2 Tbls. sugar. Finely grind nuts with 2 Tbls. sugar in processor. Transfer nut mixture to large bowl. Mix in 10 Tbls. sugar plus cocoa, then oil. Using electric mixer beat egg whites and salt in large bowl until soft peaks form. Fold whites into cocoa mixture in 3 additions. Spoon batter into prepared pan; smooth top. Bake until cake puffs and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool in the pan on a rack about 30 minutes. Cut around pan sides to loosen cake. Remove sides of pan; cool completely. Sprinkle cake with powdered sugar.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)