1/2 c Semi-sweet chocolate chips
1/4 c Espresso or strong brewed
-coffee
2 Eggs; separated
3/4 c Granulated sugar
3/4 c 2 % evaporated milk
1/2 c Cocoa
3 tb All-purpose flour
1 ts Vanilla extract
3 tb Granulated sugar
1 1/2 c Frozen raspberries
Hi. The Life Network on Canadian cable TV carries a show called
Lighten Up! which is hosted by Rose Reisman, a local expert on
nutritional lowered-fat recipes.
This week’s episode includes a chocolate espresso cake which meets the
calories from fat percent limits of this list, so I am copying and
pasting the recipe from the show’s archives to this list. There are
lots of other low fat recipes given in the same document, which is a
growing list of all the recipes prepared on Lighten Up!
http://www.lifenetwork.ca/past.asp?ShowID=101
Serves 10 to 12; Preheat oven to 350 F (180 C); 8 inch (2 L)
springform pan sprayed with vegetable spray.
Melt chocolate chips with coffee; stir until smooth. Allow to cool.
In a large bowl, beat together egg yolks, 3/4 cup (175 mL) sugar,
evaporated milk, cocoa, flour and vanilla until smooth. Beat in
chocolate-coffee mixture.
With an electric mixer in a separate bowl, beat egg whites until soft
peaks form. Gradually add 3 tbsp. (45 mL) sugar and continue beating
until stiff peaks form.
Stir one-quarter of egg whites into chocolate batter. Gently fold in
remaining egg whites. Spoon into prepared pan. Bake 30 to 35 minutes
or until cake is set at the centre. Chill before serving.
Puree raspberries in a blender or food processor.
Serve sliced cake in a pool of raspberry sauce.
Per serving: Calories 136; Protein 3 g; Fat, total 4 g; Fat,
saturated 2.0 g; Carbohydrates 24 g; Sodium 29 mg; Cholesterol 37 mg;
Fiber 2 g. Additional air dates: 2/4/99 10:00pm ET
Note: for people who don’t use coffee, Rose Reisman suggested
replacing the quarter-cup espresso or coffee with either hot
chocolate (which would increase the fat content) or with water. Of
course, then it would just be a chocolate cake.
Yields
12 servings