(Almost) No Fat Chocolate Cake

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Total Time
50mins
Prep 15 mins
Cook 35 mins

Found this at weightwatchers.com.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Spray the bottom and sides of a 10-inch spring-form pan with nonstick cooking spray.
  3. Dust the pan with 1 tablespoon cocoa and tap out the excess.
  4. To prepare batter: In a medium bowl, sift together 1/3 cup plus 1 tablespoon cocoa, flour, baking power and baking soda.
  5. Set aside.
  6. 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.
  7. Mix in dry ingredients by hand or on low mixer speed until just moistened.
  8. Do not over-mix.
  9. (This is not a smooth batter.).
  10. Pour batter into prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
  11. (If the pan is of a different size, the cooking time may vary.) Cool in the pan on a wire rack for 15 minutes.
  12. Then use a knife to loosen the sides of the cake from the pan.
  13. Remove the ring and cool completely on a rack.
  14. Serve the cake on the metal bottom of the pan.
  15. To prepare the topping: in a small bowl, combine the remaining tablespoon of cocoa with the powdered sugar.
  16. Place the mixture in a small fine sieve and dust the top of cake before serving.
Most Helpful

5 5

This is a winner - but don't forget to add 1/2 tsp salt! That was missing from the recipe. The cake is moist and holds together well. I added about a tablespoon of instant coffee to the dry ingredients, which really enhanced the chocolate flavor. And I iced it with that diet-friendly Dream Whip-pudding mix frosting. Delish!