Italian Chocolate Cake

Shield the sides of an 8-inch x 3-inch round glass or ceramic dish: Cut a strip of aluminum foil 4 inches wide and long enough to encircle dish; wrap outside of dish and secure by folding excess inch over rim.

Stir together 2 of the egg whites, cocoa powder, sugar, and oil until combined. Stir in nuts and set aside.

Beat remaining 6 egg whites and salt to stiff peaks. Fold one third of whites into nut mixture until well incorporated. Gently fold in remaining whites and pour mixture into prepared dish.

Cover dish loosely with paper toweling and microwave at 100% for 2 minutes. (If using a small oven, cook for 4 minutes, using a carousel.) Remove from oven and cover dish with a plate. Allow cake to stand, covered, for 5 minutes (cake will continue to cook).

Turn cake onto a serving plate and dust with confectioners sugar. Serve when cool.