These wonderfully light but satisfying cookies are almost fat-free. You could serve a couple of them nestled into a small portion of nonfat vanilla yogurt or ice cream for a very special dessert.
3 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1/4 cup confectioners' sugar (optional)
Preheat the oven to 375°F.
Cover 2 baking sheets with parchment paper.
Place the egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually beat in the granulated sugar and beat on high speed until the whites are stiff and shiny.
Sift the cocoa over the egg whites and gently fold in until just blended.
Drop tablespoonfuls of batter, 1" apart, on the prepared baking sheet. Bake for 30 to 35 minutes, or until the cookies are dry. Carefully peel the cookies from the paper and cool on a wire rack. When cool, sprinkle the cookies with the confectioners' sugar (if using). Store, covered, at room temperature.
Yield: 24 cookies
Per 3 cookies: 95 calories, 0.8g total fat, 0g saturated fat, 0 mg cholesterol
Copyright: French Culinary Institute
Sugar-free Chocolate Cake
4 Tbs. margarine, softened
1/4 cup light raspberry preserve or raspberry spreadable fruit
24 packets Equal
1/2 cup skim milk
3 Tbs. Dutch process or European process cocoa
1 cup all-purpose flour
1 tsp.baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 to 1 oz. unsweetened baking chocolate (optional to garnish)
1/3 cup skim milk
3 oz. unsweetened baking chocolate, cut into small pieces
18 packets Equal
Beat margarine, preserves, egg, and Equal in medium bowl until smooth. Mix milk and cocoa in glass measuring cup until smooth.
Mix combined flour, baking powder, baking soda, and salt into cake margarine mixture alternately with milk and cocoa, beginning and ending with dry ingredients. Pour batter into greased and floured 8-inch cake pan.
Bake in preheated 350° oven until toothpick inserted in center of cake comes out clean, about 20 minutes. Cool pan on wire rack 5 minutes; remove from pan and cool completely.
Heat milk in small saucepan until very hot (do not boil). Remove pan from heat; immediately add chocolate, stirring until melted. Stir in Equal; return saucepan to low heat, stirring constantly, until smooth.
Cool to room temperature; refrigerate glaze until thickened enough to spread, about 15 minutes
Place cake on serving plate, spread with Chocolate Glaze. Refrigerate until glaze has hardened, 15 to 20 minutes. Melt chocolate over low heat in small saucepan, stirring frequently; drizzle over top of cake in "lace" pattern. Refrigerate until chocolate has hardened, about 10 minutes
Non-Dairy Chocolate Cake
1-1/2 cups flour
1 cup soy or rice milk
1/4 cup granulated fructose
2/3 cup canola oil
1/2 cup unsweetened cocoa powder
1-1/2 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350F.
Grease and flour a 10" cake pan.
Combine all ingredients in a mixing bowl and beat just until blended.
Pour into prepared pan and bake for 50-55 minutes.
Let cool and serve.
Strawberries - Hot Fudge Sundae Cake
Yield: 6 Servings
1 cup flour
2 teaspoon baking powder
1/2 cup unsweetened cocoa powder, divided
3/4 cup milk
1/2 cup butter or margarine, melted
1 teaspoon vanilla
1/2 cup packed brown sugar
1 cup water
2 pint basket fresh California strawberries, stemmed
Vanilla or coffee ice cream
In mixer bowl combine flour, baking powder, 2 tablespoons of the cocoa powder and 2/3 cup of the granulated sugar. Add milk, butter and vanilla; beat until smooth and well blended. Spread in greased 8-inch square baking pan; set aside. In small saucepan combine the remaining 1/3 cup sugar and the remaining 6 tablespoons cocoa powder, the brown sugar and water. Bring to boil, stirring to dissolve sugar. Gently spoon over cake batter.
Bake in 350-degree oven about 35 minutes until springy to the touch. While cake is baking, slice strawberries into a bowl and toss with additional sugar to sweeten.
To serve, spoon warm cake and its sauce into individual bowls with scoops of ice cream and sweetened strawberries.
Note: Cake can be prepared ahead and served cooled or reheated in a low oven.
Nutritional Information per serving:
Per serving: 479 calories; 5 g protein; 18 g fat; 80 g carbohydrate; 4 mg cholesterol.
Copyright California Strawberry Commission.
1 stick unsalted butter
1 1/2 cups heavy cream
16 oz good quality semi-
sweet chocolate chips
Bring the cream and butter to a boil over medium-high heat. Remove from heat and add chocolate. Cover and let stand for about 2 minutes.
then whisk smooth. Cool to room temperature (about 4 hours). Spread on cake.
You can also chill in the refrigerator until it is firm, then whip it lightly and spread on cake.
NOTE: Ganache can be made with just two ingredients: chocolate and cream. But, optional ingredients can be added in for flavor, richness and a smooth texture. I like to add in all three:
1/4 cup light corn syrup -- for light sweetening and smoothness
4 tablespoons (1/2 stick) unsalted butter, softened (for flavor and richness) - Butter that is too soft or melted will result in a creamy texture. To prepare it for mixing, let butter stand at room temperature until softened but still cool. Add the butter in chunks until combined during the mixing stages.
1 teaspoon instant espresso powder and 1 tablespoon Kahlúa or any liqueur or 2 teaspoons vanilla extract
Chocolate Fudge Brownie Cake
Recipe by: Scott Clark Woolley's book "Cakes By Design"
Preheat oven to 300F If using electric oven reduce temperature to as low as 275F
Place dry ingredients in mixer bowl and stir evenly:
1 1/2 cups unsweetened cocoa powder
3 cups flour
2 cups of sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
Add all at once and stir to mix:
3 large eggs
1 cup buttermilk
3/4 cup unsalted butter or margarine
2/3 cup vegetable oil
2 teaspoons vanilla extract (vanilla essence)
Beat for 2 minutes, scraping bowl once. Stir in:
1 1/2 cups boiling water or coffee ( I use expresso instant coffee powder)
1 cup (4 oz)chopped nuts (walnuts, roasted almonds, or hazelnuts) (I don't use any nuts in case of allergies unless client states they want nuts)
Pour into pans and bake for about 1 hour.
Fillings: chocolate, vanilla, mocha, mint, or coffee icing.
Hints on Baking
The cake stays moist and delicious up to a week even at room temperature. Each recipe fills two 10" or 11" (26cm) round pans ad serves 20 to 25. For easy removal from pans, lightly grease with white shortening and dust with flour. Fill pans with batter up to 1-1 1/2" (3cm) deep. Raise oven shelves as high as possible and place pans in middle of rack away from oven walls. If more than one shelf is being used, switch pans once while baking. To determine if cake is done, press finger lightly in center. It should be firm to the touch.
(This cake domes at the top and is very delicate when wrapping in plastic wrap so be careful. To freeze it makes it moister and lets you cut the top nice and straight as well as torting). It actually tastes better a day later. This is the cake that won hands down for flavour and moistness between many other great chocolate cakes.
*After removing from the oven, run knife around edge and let cool for 5 minutes. Cover with plastic wrap, then place cutting board or cookie sheet on top and flip over. Lift pan slowly as cake releases. Fold plastic wrap up and over cake, sealing completely. Many a cake has become dry by cooling on an open rack where it loses moisture. Let cool and then place on level shelf in freezer keeps crumbing to a minimum and makes sculpting much easier
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
PERFECTLY CHOCOLATE CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.