Lowfat Flourless Chocolate Cake

Flourless Chocolate Cake

1/2 cup Dutch process cocoa
3/4 cup packed light brown sugar
3 tablespoons flour
2 teaspoons instant espresso powder
1/8 teaspoon salt
Pinch pepper
3/4 cup fat-free milk
1 teaspoon vanilla
2 ounces unsweetened chocolate, chopped
2 ounces semisweet chocolate, chopped
1 egg
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup granulated sugar

Rich Chocolate Frosting:
2-3 teaspoons margarine, softened
1 cup confectioner’s sugar
3 tablespoons Dutch process cocoa
1/2 teaspoon vanilla
2-3 tablespoons fat-free milk

Combine cocoa, brown sugar, flour, espresso powder, salt and pepper in medium saucepan; gradually stir in milk and vanilla and mix until smooth. Heat over medium heat, stirring frequently, until mixture is hot and sugar is dissolved (do not boil).

Remove saucepan from heat; add chocolate, stirring until melted. Whisk about 1/2 cup chocolate mixture into egg; whisk egg mixture back into saucepan. Cool to room temperature.

In medium bowl, beat egg whites until foamy; add cream of tartar and beat to soft peaks. Continue beating, gradually adding sugar until stiff, but not dry, peaks form. Stir about 1/4 of the egg whites into cooled chocolate mixture; fold chocolate mixture into remaining egg whites.

Heat oven to 350 degrees. Lightly grease bottom and sides of 9-inch round cake pan; line bottom of pan with parchment paper.

Pour batter into pan. Place pan in large roasting pan on center oven rack; add 1 inch hot water to roasting pan. Bake until just firm when lightly touched, 25-30 minutes (do not test with toothpick, as cake will still be soft in center). Cool completely on wire rack.

Refrigerate, covered, 8 hours or overnight.

To make frosting: Mix margarine, confectioners’ sugar, cocoa and vanilla with enough milk to make a thin spreadable consistency.

Remove cake from refrigerator. Loosen side of cake from pan with sharp knife. Remove from pan and peel off parchment paper.

Place on serving plate. Frost top of cake with Rich Chocolate Frosting.

Yield: 10 servings

Nutrition information per slice: Calories 245 (27 percent from fat); fat 7.2 g (sat 3.7 g, mono 2.7 g, poly .6 g); protein 5 g; carbohydrates 46 g; fiber 2.86 g; cholesterol 22 mg; sodium 78 mg; calcium 60 mg.

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