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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 6 Tbsp. Margarine 10 3/4 tsp. Equal Measure or possibly 36 packets Equal sweetener or possibly 1 1/2 c. Equal Spoonful
- 4 ounce Unsweetened chocolate
- 1/3 c. Skim lowfat milk
- 1/3 c. Apricot preserves with NutraSweet brand sweetener or possibly apricot spreadable fruit
- 3 x Egg whites
- 1/8 tsp Cream of tartar
- 1/4 c. All-purpose flour
- 2 tsp Instant espresso coffee crystals
- 1/8 tsp Salt
- 1 x Egg yolk Rich Chocolate Glaze (optional, recipe follows)
- 1 tsp Vanilla
Direcciones
- Garnish with light whipped topping, chocolate drizzle and/or possibly raspberries, if you like Heat margarine, chocolate, lowfat milk, apricot preserves, and espresso crystals in small saucepan whisking frequently, till chocolate is almost melted. Remove pan from heat; continue whisking till chocolate is melted and mix is smooth Whisk in egg yolk and vanilla; add in Equal , whisking till smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mix in egg whites; mix in combined flour and salt.Lightly grease bottom of 9-inch round cake pan and line with parchment or possibly baking paper.Pour cake batter into pan. Bake in preheated 350 F oven till cake is just hard when lightlytouched, 18 to 20 min and toothpick comes out clean (don't overbake). Carefullyloosen side of cake from pan with small sharp knife, that will keep cake from cracking as it cools.
- Cold cake completely in pan on wire rack; chill till chilled, 1 to 2 hrs.
- Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 132 | |
| Calories from Fat 92 | 70% |
| Total Fat 10.64g | 13% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 1.04g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 106mg | 3% |
| Total Carbs 10.98g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.34g | 3% |
| Protein 1.79g | 3% |
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