(Almost) No Fat Chocolate Cake

spatchcock's Note:

Found this at weightwatchers.com.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 10

• 8 1⁄3; tablespoons unsweetened cocoa
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 6 large egg whites
• 1 1⁄3; cups dark brown sugar
• 1 cup plain fat-free yogurt
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa
• 1 tablespoon powdered sugar

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.

Reviews

[chef 1011624]

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!