Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sift together the flour, cocoa, baking soda and salt; set aside. cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. blend in the corn syrup and egg yolks. beat in vanilla. add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. beat egg whites in another bowl until stiff peaks form. fold egg whites into cake batter. pour batter into a greased 13 x 9 x 2-inch baking pan. bake in preheated 350 degree oven 45 minutes or until cake tests done. cool in pan on rack. note: this cake recipe dates from ww ii and as you can see, sugar was very precious and in short supply.

Target recipe: preheat oven to 160c. grease and flour a deep 20cm round cake tin (or 24-36 cup cake tins), set aside. combine butter, chocolate, sugar, water, liqueur and coffee in a medium saucepan, stir over low heat until chocolate melts. transfer to a large bowl. sift in the flours and cocoa powder. stir in the eggs, one at a time. pour into pan, bake at 160c for 1 1/2 hours. stand for 30 minutes and transfer onto wire racks until cooled.