6 tb Margarine 10 3/4 teaspoons
-Equal Measure or 36
-packets Equal sweetener or
-1 1/2 cups Equal Spoonful
4 oz Unsweetened chocolate
1/3 c Skim milk
1/3 c Apricot preserves with
-NutraSweet brand sweetener
-or apricot spreadable fruit
3 Egg whites
1/8 ts Cream of tartar
1/4 c All-purpose flour
2 ts Instant espresso coffee
-crystals
1/8 ts Salt
1 Egg yolk
Rich Chocolate Glaze
-(optional; recipe follows)
1 ts Vanilla
Garnish with light whipped topping, chocolate drizzle and/or raspberries,
if desired Heat margarine, chocolate, milk, apricot preserves, and espresso
crystals in small saucepan whisking frequently, until chocolate is almost
melted. Remove pan from heat; continue whisking until chocolate is melted
and mixture is smooth Whisk in egg yolk and vanilla; add Equal, whisking
until smooth. Beat egg whites and cream of tartar to stiff peaks in large
bowl. Fold chocolate mixture in egg whites; fold in combined flour and
salt.Lightly grease bottom of 9-inch round cake pan and line with parchment
or baking paper.Pour cake batter into pan. Bake in preheated 350 F oven
until cake is just firm when lightlytouched, 18 to 20 minutes and toothpick
comes out clean (do not overbake). Carefullyloosen side of cake from pan
with small sharp knife, which will keep cake from cracking as it cools.
Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2
hours.
Remove cake from pan and place on serving plate. Spread with Rich Chocolate
Glaze, if desired. Nutrition information per serving: 139 ca l., 3 g pro.,
11 g carbo., 11 g fat, 18 mg chol., 108 mg sodium Food Exchanges: 1/2
bread, 2 fat51% calorie reduction from traditional recipe.
Yields
12 Servings