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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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After an evening at the theater, enjoy this rich-tasting chocolate cake with a cup of espresso. Ingredients:
vegetable cooking spray |
1 (1-ounce) square semisweet chocolate, chopped |
1 teaspoon margarine |
1/4 cup frozen egg substitute, thawed |
2 tablespoons sugar |
2 tablespoons light-colored corn syrup |
1/2 teaspoon vanilla extract |
1 tablespoon plus 2 teaspoons all-purpose flour |
2 tablespoons sifted powdered sugar |
1 tablespoon unsweetened cocoa |
2 teaspoons cornstarch |
2 tablespoons skim milk |
1/2 teaspoon vanilla extract |
fresh raspberries (optional) |
fresh mint sprigs (optional) |
Directions:
1. Coat a 6-inch springform pan with cooking spray; line bottom of pan with parchment paper. Coat parchment paper with cooking spray; set pan aside.
2. Combine chocolate and margarine in a small saucepan; cook over low heat, stirring constantly, until chocolate and margarine melt. Remove from heat; cool slightly. Combine egg substitute and next 3 ingredients, stirring well. Add egg substitute mixture to chocolate mixture, stirring well with a wire whisk. Stir in flour. Pour batter into prepared pan. (Mixture will thinly coat pan.)
3. Bake at 325° for 20 minutes. Cool in pan on a wire rack 10 minutes. Remove cake from pan; peel off parchment paper, and let cake cool completely on wire rack.
4. Combine powdered sugar, cocoa, and cornstarch in a small saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in vanilla. Cover and chill thoroughly.
5. Spread frosting over cake. Cut cake into quarters, forming 4 wedges. Stack 2 wedges to form a layered wedge; repeat with remaining 2 wedges. If desired, garnish with raspberries and mint.
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