Low Fat Chocolate Recipes

Ingredients:

***CAKE***
2 large eggs
2 large egg whites
2 cup all-purpose flour
1 cup unsweetened cocoa powder -preferably dutch-process
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk
1 cup fruit puree fat replacement -homemade or store-bought
1/3 cup canola oil
2 tbsp instant coffee granules
2 tsp pure vanilla extract
2 3/4 cup granulated sugar
***CHOCOLATE GLAZE***
2 tbsp chopped hazelnuts -or almonds
3 oz bittersweet chocolate, coarsely chopped -not unsweetened -or semisweet chocolate
3 tbsp 1% milk

Instructions:

TO MAKE CAKE: 1. Preheat oven to 325°F. Lightly oil a 12-cup Bundt pan or
coat it with nonstick spray. 2. Place eggs and egg whites in a large mixing
bowl and set bowl in a pan of hot water; stir occasionally to warm eggs.
3. Meanwhile, sift flour, cocoa, baking powder, baking soda and salt into a
medium bowl. Set aside. 4. In another medium bowl, whisk buttermilk, fruit
puree, oil, coffee granules and vanilla. Set aside. 5. Remove bowl of eggs
from water. Beat with an electric mixer on low speed. Gradually add sugar.
Increase mixer speed to high and continue beating until mixture is thick
and pale, about 5 minutes. 6. With a rubber spatula, alternately fold
reserved dry ingredients and buttermilk mixture into egg mixture, making 3
additions of dry ingredients and 2 additions of buttermilk mixture. 7.
Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until top
springs back when touched lightly and cake shrinks away slightly from sides
of pan. Place on a wire rack to cool for 10 minutes. Loosen edges and
invert cake onto rack. Cool completely.

TO MAKE GLAZE & FINISH CAKE: 1. Spread hazelnuts (or almonds) in a shallow
pan and bake in a 325°F oven for 5 to 7 minutes, or until fragrant. Let
cool. 2. In a small heavy saucepan, combine chocolate and milk; heat over
low heat, stirring, until glaze is smooth. 3. Place cake on a serving
plate. Carefully pour warm glaze over cake, letting it drip down the sides.
Sprinkle with nuts.

MAKES 1 CAKE. FOR 16 SERVINGS.

290 calories per serving; 4 grams protein; 8 grams fat (0.7 gram saturated
fat); 52 grams carbohydrate; 260 mg sodium: 27 mg cholesterol; 1 gram
fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 16