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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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You would never guess that this rich, moist and delicious cake is lighter than its high-fat counterpart. Ingredients:
nonstick vegetable oil spray |
2 ounces unsweetened chocolate, chopped |
1 cup all purpose flour |
1 cup sugar |
1/2 cup unsweetened cocoa powder |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 large eggs |
2 large egg whites |
2/3 cup unsweetened applesauce |
1/3 cup vegetable oil |
2 teaspoons vanilla extract |
powdered sugar (optional) |
Directions:
1. Preheat oven to 350°F. Spray 9-inch-diameter springform pan with vegetable oil spray. Stir chocolate in top of double boiler set over simmering water until melted . Cool slightly.
2. Whisk flour, 1 cup sugar, cocoa, baking powder and salt in medium bowl. Whisk eggs, egg whites, applesauce, oil, vanilla and melted chocolate in large bowl to blend. Sift flour mixture over. Whisk batter until smooth. Transfer to prepared pan; smooth top.
3. Bake cake until tester inserted into center comes out with moist crumbs still attached, about 35 minutes (cake will come about halfway up sides of pan). Transfer pan to rack and cool cake completely. (Can be prepared 1 day ahead. Cover and store at room temperature.)
4. Release pan sides from cake. Place cake on plate. If desired, place doily atop cake and sift powdered sugar over; remove doily.
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