Recipe by Grace Fung
It is so rich and chocolaty that you won't believe it is low in fat. Chocaholics will definitely love this!!
Top Review by Ozzzie
This cake was the perfect low fat fix for a sugar/chocolate craving. It was nothing like the usual 'full fat' rich, fudgy chocolate mud cake, but was delicious and moist all the same. It has a slight fruity/nutty after taste. I'll make this again.
- 100 g pitted prunes
- 3⁄4 cup apple juice
- 1⁄4 teaspoon baking soda
- 1 cup self-raising flour
- 1⁄2 cup cocoa powder
- 4 egg whites
- 1⁄2 cup caster sugar
- 2 teaspoons icing sugar
Directions See How It's Made
- Preheat the oven to 160°C.
- Line a 20cm round cake tin with baking paper.
- Place the prunes, apple juice and baking soda in a saucepan.
- Bring to the boil, turn off the heat, cover and leave to cool.
- Once cool, puree until smooth.
- Sift the flour and cocoa and stir into the cooled prune puree.
- Beat the egg whites until stiff, adding sugar gradually.
- Fold half the egg whites into the prune mixture and then fold in the remaining egg whites.
- Keep stirring gently until the egg white is incorporated.
- Spoon into the cake tin and bake for 35 minutes or until a cake skewer inserted into the middle comes out clean.
- Cool on a rack and just before serving, sieve the icing sugar over the top.