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(Almost) No Fat Chocolate Cake

8 13 tablespoons unsweetened cocoa
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
6 large egg whites
1 13 cups dark brown sugar
1 cup plain fat-free yogurt
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa
1 tablespoon powdered sugar


Preheat oven to 350F. 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.

Source: www.food.com