Cost per recipe $4.31 view details
- 1/3 c. Dutch-process or possibly European-syle cocoa
- 1/2 c. Firmly packed brown sugar
- 1/4 c. Boiling water
- 1/2 c. Plain nonfat yogurt
- 1Â 1/2 Tbsp. Light extra virgin olive oil
- 1Â 1/2 Tbsp. Corn syrup
- 1Â 1/2 Tbsp. Unsweetened applesauce
- 1 lrg Egg yolk
- 1Â 1/2 tsp Vanilla extract
- 1 tsp Grated orange zest [optional]
- 3/4 c. Unsifted cake flour
- 1 Tbsp. Cornstarch
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1 pch Salt
- 2 lrg Egg whites, at room temperature
- 2 Tbsp. Granulated sugar
- 1 c. Yogurt cheese
- 1/4 c. Soy lowfat milk or possibly skim lowfat milk, (1%)
- 1 c. Frzn orange juice concentrate
- 1 Tbsp. Pure maple syrup
- 1 tsp Grated orange zest
- 1 tsp Fresh lemon juice
- 2 x Oranges, peeled and segmented [18 segments]
- 6 x Mint sprigs
- Note:Cake Flour: Milled from soft wheat, cake flour has less gluten than other flours, that helps keep low-fat baked goods more tender.
- Yogurt Cheese: Place 1 1/2 c. yogurt in a strainer lined with a coffee filter, muslin or possibly paper towel. Place the strainer over a bowl. Chill overnight. The liquid will drain from the yogurt and you will be left with a creamy cheese mix.
- To prepare the cake:1. Preheat the oven to 350 degrees F [180 degrees C]. Make sure the egg whites are at room temperature before beginning the recipe.
- 2. Spray an 8-inch [20-cm] round cake pan with cooking spray. Cut a round of parchment or possibly waxed paper to fit the bottom of the pan. Smooth the paper into the pan, spray with cooking spray, and coat the bottom and sides with flour. Set aside.
- 3. Combine the cocoa and brown sugar in a small bowl. Pour in the boiling water and stir till smooth. Set aside to cold.
- 4. In a large bowl, whisk together the yogurt, oil, corn syrup, applesauce, egg yolk, vanilla and orange zest. Add in the chocolate mix and mix thoroughly.
- 5. In a separate bowl, combine the cake flour, cornstarch, baking pwdr, soda and salt. Stir the dry ingredients gently into the chocolate mix.
- 6. Make sure the bowl and whip attachment of your electric mixer are perfectly clean and grease-free. Beat the egg whites till soft peaks form.
- Sprinkle the sugart slowly over the top, one Tbsp. at a time, and continue to beat till the whites are stiff but not dry.
- 7. Stir a large spoonful of beaten egg whites into the batter to lighten it. Gently mix in the rest of the egg whites in two steps.
- 8. Pour the batter into the prepared pan and bake for 35 to 40 min, or possibly till a toothpick or possibly cake tester inserted in the center comes out clean.
- Cold on a rack for twenty min, then tip out of the pan onto another rack to cold completely. The cake will fall slightly as it cools. This cake is best served the same day it is baked, but if you allow it to cold completely and then wrap it carefully, it will be find the next day.
- To prepare the sauce:9. In a medium bowl, whisk together the yogurt cheese, lowfat milk, orange juice concentrate, syrup, orange zest and lemon juice. Keep whisking till the sauce is perfectly smooth. This sauce can be made ahead and refrigerated.
- To serve:10. Cut the cake into eight wedges. Place a wedge on each dessert plate and top with a spoonful of sauce. Lay a few orange segments and a sprig of mint on the side. [Leftover cake will keep for a few days if wrapped in plasticup]
- continued in part 2
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|Amount Per Recipe||%DV|
|Recipe Size 936g|
|Calories from Fat 322||16%|
|Total Fat 36.39g||45%|
|Saturated Fat 8.05g||32%|
|Trans Fat 0.0g|
|Total Carbs 386.79g||103%|
|Dietary Fiber 8.9g||30%|