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Ingredients
| unsweetened cocoa powder (sifted): 8 1/3 Tbl |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| eggs: 6 (whites, large) |
| dark brown sugar (packed): 1 1/3 cups |
| nonfat plain yogurt: 1 cup |
| vanilla extract: 1 tsp |
| unsweetened cocoa powder (sifted): 1 Tbl |
| powdered sugar (unsifted): 1 Tbl |
(Almost) No Fat Chocolate Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
10 serving(s)
Tags
- Preheat oven to 350°F.
- Spray the bottom and sides of a 10-inch spring-form pan with nonstick cooking spray.
- Dust the pan with 1 tablespoon cocoa and tap out the excess.
- To prepare batter: In a medium bowl, sift together 1/3 cup plus 1 tablespoon cocoa, flour, baking power and baking soda.
- Set aside.
- In a large bowl, with an electric mixer, beat egg whites, brown sugar, yogurt and vanilla until blended, about 1 to 2 minutes on medium speed.
- Mix in dry ingredients by hand or on low mixer speed until just moistened.
- Do not over-mix.
- (This is not a smooth batter.).
- Pour batter into prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- (If the pan is of a different size, the cooking time may vary.) Cool in the pan on a wire rack for 15 minutes.
- Then use a knife to loosen the sides of the cake from the pan.
- Remove the ring and cool completely on a rack.
- Serve the cake on the metal bottom of the pan.
- To prepare the topping: in a small bowl, combine the remaining tablespoon of cocoa with the powdered sugar.
- Place the mixture in a small fine sieve and dust the top of cake before serving.