Hard to believe that a cake could be so chocolaty an still be fat-reduced. The key is using both chocolate and cocoa. This tender cake has a crackly top, so invert it to serve. A small piece is very satisfying.
1. Preheat oven to 375-degrees. Line bottom of 8x3 inch springform pan with wax paper. Lightly coat with nonstick vegetable spray.
2. Combine 3/4 cup sugar and the cocoa in microwaveproof bowl. Gradually stir in water to make a smooth paste. Chop chocolate and stir in. If not completely melted, microwave on Medium 1 to 1 1/2 minutes. Whisk in brandy and extract, then yolks.
3. Beat egg whites with cream of tartar in mixer bowl at medium speed to soft peaks. Gradually beat in remaining 1/4 cup sugar until stiff but not dry.
4. Whisk flour and almonds into chocolate mixture. Foldsome of the egg whites into chocolate, then fold in remaining.
5. Spoon batter evenly into prepared pan. Bake 30 minutes, until toothpick inserted in center comes out with moist crumbs. Cool completely on wire rack.
6. Invrt cake onto serving plate; peel off paper. Brush on jelly. Garnish with berries. Sift confectioners' sugar over top.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 265 | ||
Calories from Fat: 101 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 279.7mg | 86 % | |
Sodium 126.3mg | 4 % | |
Potassium 371.8mg | 10 % | |
Total Carbohydrate 32.9g | 10 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 27.3g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 265
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