Yesterday was my mother’s 79th birthday. My sister and my family went to my mother’s to celebrate with Chinese food and homemade chocolate cake. Celebrations at my parent’s house don’t come easily these days; there is too much sadness around my father’s health. All in all we had a nice day. My friend, Elizabeth, got this recipe from her nutritionist. When I googled the title I came up with many similar recipes. Here is the one I made for my mother’s birthday. It was amazing. It made my mother smile.
Flourless, Chocolate Truffle Cake
This cake literally melts in your mouth. It has intense, full chocolate flavor without all the fat of the traditional chocolate cake. Serve with a dollop of organic cream and fresh ripe raspberries.
Ingredients:
3/4 cup finely chopped chocolate that is 60-70% cacao. (This can be from chopped chocolate chips or hand chipped from a bar of chocolate)
1 large egg white
1/8 tsp cream of tartar
3/4 cup unsweetened cocoa powder
3/4 cup of whole milk yogurt (cream layer mixed into the low fat layer)
1 cup of turbinate sugar
1 cup egg whites (approximately 6 eggs)
Instructions:
Preheat oven to 350°F (175°C). Oil a 9-inch spring form pan. Place chopped chocolate chips in a large bowl; set aside. In a small bowl, beat 1 egg white with cream of tartar until stiff peaks form; set aside.
In a medium saucepan, heat cocoa, sugar, and yogurt with a double boiler, stirring constantly. Remove from heat and pour over chocolate chips. Whisk in 1 cup egg whites, and then fold in beaten egg white.
Pour batter into prepared pan and set in another pan at least 2 inches wider and deeper. Add enough water to bottom pan to come two-thirds up the side of the cake pan. (This is so edges won't burn.) Bake 30 minutes. Chill in refrigerator 8 hours before serving.
Yield: Makes 10 to 12 servings
No comments:
Post a Comment