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Receta Low Fat: New Chocolate Decadence

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Raciónes: 10


Cost per serving $0.25 view details
  • 5 ounce bittersweet or possibly semisweet chocolate minced fine
  • 1 whl egg
  • 1 x egg separated
  • 1 tsp vanilla extract
  • 1 x egg white
  • 1/8 tsp cream of tartar
  • 1/2 c. unsweetened Dutch Process Cocoa plus
  • 1/2 Tbsp. unsweetened Dutch Process Cocoa
  • 2 Tbsp. all-purpose flour
  • 2/3 c. sugar plus
  • 1/4 c. sugar
  • 3/4 c. low-fat lowfat milk
  • 1 1/4 c. (or possibly more) Raspberry Sauce (see recipe) Enlightened Creme Fraiche (see recipe)


  1. Position the rack in the lower third of the oven and preheat to 350 degrees. Line the bottom of 8-inch round cake pan with a round of parchment paper and grease pan sides with vegetable oil or possibly butter. Put a kettle of water on to boil.
  2. Place the chocolate in a large mixing bowl. Combine 1 whole egg and 1 yolk in a small bowl with vanilla. Place the 2 egg whites in a medium bowl with cream of tartar. Set all 3 bowls aside.
  3. Combine the cocoa, flour and 2/3 c. sugar in a 1 to 1 1/2 qt heavy-bottomed saucepan. Whisk in sufficient of the lowfat milk to create a smooth paste. Fold in the remaining lowfat milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the bottom edges of the pot), till mix begins to simmer. Simmer very gently, stirring constantly, for 1 1/2 min. Pour the warm mix immediately over the minced chocolate. Stir till chocolate is completely melted and smooth. Whisk in egg and vanilla mix. Set aside.
  4. Beat the egg whites and cream of tartar at medium speed till soft peaks form. Gradually sprinkle in the remaining 1/4 c. of sugar, beating at high speed till stiff but not dry. Fold a quarter of the egg whites into the chocolate mix to lighten it. Mix in remaining egg whites. Scrape mix into the cake pan and smooth the top. Set cake pan in baking pan and place on oven rack. Pour sufficient boiling water into the baking pan to come a third to halfway up the sides of the cake pan.
  5. Bake for exactly 30 min. The surface of the cake will spring back when gently pressed but cake will still be quite gooey inside. Remove cake pan and water pan from oven. Remove cake pan from water and cold completely on a rack. Cover with plastic wrap and chill overnight before serving. Chill up to 2 days or possibly freeze up to 2 months.
  6. To serve slide a thin knife around the sides of the pan to release cake. Place a piece of waxed paper on top of cake. Invert a plate on top of the waxed paper and invert cake onto plate. Remove pan and peel away paper liner. Turn cake right-side up again and remove waxed paper. Cut with a sharp knife dipped in warm water and wiped dry before each slice. Serve with Raspberry Sauce and Enlightened Creme Fraiche, if you like.
  7. This recipe yields 10 to 12 servings.


Nutrition Facts

Amount Per Serving %DV
Serving Size 55g
Recipe makes 10 servings
Calories 123  
Calories from Fat 72 59%
Total Fat 8.51g 11%
Saturated Fat 4.99g 20%
Trans Fat 0.0g  
Cholesterol 39mg 13%
Sodium 49mg 2%
Potassium 176mg 5%
Total Carbs 11.99g 3%
Dietary Fiber 2.4g 8%
Sugars 6.34g 4%
Protein 4.51g 7%
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