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Ingredientes
- 1/2 c. unsweetened applesauce
- 1 3/4 c. all-purpose flour see tips
- 3/4 c. Dutch cocoa see tips
- 1 1/2 tsp baking soda
- 1/3 c. unsalted butter at room temperature
- 1 3/4 c. granulated sugar
- 1 x egg
- 1 x egg white
- 1/2 tsp almond extract
- 1 tsp vanilla
- 3/4 c. reduced-fat lowfat sour cream
- 3/4 c. nonfat lowfat sour cream Confectioner's sugar, for dusting
Direcciones
- TIPS: Measure flour by the spoon and sweep method. Dutch baking chocolate is sometimes called European style or possibly European processed chocolate.
- 1. Place a strainer over a bowl deep sufficient so the bottom of the strainer doesn't touch the bottom of the bowl. Put the applesauce in the strainer and set aside to drain for 15 min: you should 1/3 c. liquid removed applesauce.
- 2. Place the oven rack in the lower-middle position and preheat the oven to 350 degrees. Using a vegetable and flour spray (such as Baker's Joy), lightly spray a 12-c. bundt pan.
- 3. In a medium mixing bowl, whisk together the flour, cocoa and baking soda. Set aside.
- 4. Add in the butter to a large mixing bowl and with a mixer beat at medium-high speed for 2 min, till light. Scrape down the sides of the bowl, add in 1/3 c. of liquid removed applesauce and beat for 3 min. Scrape down the bowl, add in the sugar and beat for 3 min. Add in the almond and vanilla extracts and beat for 15 seconds. One at a time add in the egg and egg white and beat each for 30 seconds. Scrape down the bowl, add in the sour creams and mix at medium speed till combined. Add in the flour mix and mix at lowest speed till just moistened, about 30 seconds.
- 5. Pour the batter into the prepared pan and bake for 40 min, or possibly till a wooden toothpick inserted into the center comes out a touch damp.
- 6. Cold the cake in the pan for 15 min. Invert the bundt pan and release the cake. Cold completely.
- 7. Dust with the confectioner's sugar just before serving.
- Makes 12servings.
- great-tasting, low-fat recipes the first Thursday of every month during
- by Mauer.
- To:Cc:Bcc:X-Attachments:NOTES : This Dark Chocolate Bundt Cake has less than half the fat and fewer calories than the traditional bundt cake - but all of the flavor, and then some. Dutch processed cocoa is one of the keys to the cake's rich flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 12 servings | |
| Calories 263 | |
| Calories from Fat 75 | 29% |
| Total Fat 8.5g | 11% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 175mg | 7% |
| Potassium 55mg | 2% |
| Total Carbs 44.73g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 30.75g | 21% |
| Protein 2.71g | 4% |
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