Mexican Chocolate Cake
This is a great way to finish a Mexican dinner. It's not to sweet, so it provides balance for the hot and spicy flavors of the rest of the meal. Mexican chocolate is sweet with a hint of cinnamon. Look for it at your local ethnic grocery store, or order a box of Ibarra Mexican Sweet Chocolate disks from www.gourmetsleuth.com. (Cooking Light magazine 8-04)
Yield: 8 Ready in 45 minutes
favorite of 16 people 11 people want to try
Verified by stevemur
|1 1/25 cupAll-purpose flour; (1 cup+2 teaspoons), divided|
|1/3 cupDutch process cocoa|
|3/4 teaspoonBaking Powder|
|1/2 teaspoonBaking soda|
|1 cupLight brown sugar; packed|
|1/4 cupUnsalted butter; softened|
|3 largeEgg whites|
|1 cupFat-free plain yogurt|
|1 teaspoonVanilla extract|
|1 tablespoonFat-free milk|
|1 ounceMexican chocolate; coarsely chopped|
|2 tablespoonPowdered sugar|
Mexican Chocolate Cake Preparation
1. Preheat oven to 350.
2. Coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 2 teaspoons flour. Set aside.
3. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Sift 1 cup flour and next 5 ingredients (through salt) into a bowl. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Add yogurt, vanilla and egg, beating until blended. Gradually add flour, beating until combined. Pour batter into prepared pan; sharply tap dish once on counter to remove air bubbles. Bake at 350 for 35 minutes or until toothpick comes out clean. Remove from oven; cool 10 minutes in a pan. Place a plate upside down on top of cake; invert cake onto plate. Carefully peel off wax paper.
4. Combine milk and chocolate in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until smooth. Cool slightly; drizzle over cake. Let glaze set; sprinkle with powdered sugar.
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