Now that I’m working full-time again I’ve been letting the blog slid a little so I apologize for the tardiness of this post. I actually made this cake for Thanksgiving last weekend. At first glance it looks intimidating because you need to separate the eggs and whip the whites, but once that’s completed, it’s not that complicated. Just be careful when separating your yolks. I did the first one perfectly but the second one the yolk broke and fell into the whites. If this happens you can no longer whip your yolks. I had some “Just Whites” on hand so I used those. I found that they wouldn’t really whip to stiff peaks so I don’t recommend using them unless you’re desperate. Regardless, the cake seemed to turn out well. It’s incredibly chocolaty and not super sweet. The texture is similar to cheesecake. I topped each piece with low-fat cream cheese icing and it was quite nice. My friend Mr. M came over the next day for dessert and he liked it and didn’t realize it was lower in fat. This cake makes a nice treat for anyone, regardless of your dietary goals. And as long as you check your ingredients, especially the sour cream, to make sure they are gluten free, so is the cake.
La Vida Mocha
(Flourless Chocolate Cake with a hint of coffee flavour)
1/2 cup evaporated 2% milk
3/4 cup packed brown sugar
1 tbsp instant coffee granules
3 oz (85 g) semi-sweet chocolate squares
2 tbsp butter
1/4 cup light sour cream (not fat free)
1/2 cup unsweetened cocoa powder
2 egg yolks
5 egg whites
1 tsp vanilla
1/4 tsp salt
2 cups light whipped topping (optional)
3 cups sliced fresh strawberry (optional)
mint leaves (optional)
icing sugar (for dusting the cake)
Preheat oven to 350F. Spray a 9-inch springform pan with cooking spray. Cut was paper to fit bottom of the pan, place on pan and spray once more.
In a sauce pan, whisk together evaporated milk, brown sugar and coffee and cook over medium heat until mixture is almost boiling and sugar is completely dissolved. Remove from heat and add chocolate and butter until melted. Transfer to a bowl and cool for 5 minutes.
Add cocoa powder, sour cream, yolks and vanilla to chocolate mixture and beat on medium heat until smooth. Set aside.
Thoroughly clean and dry beaters. Place egg whites in a bowl and add salt. Beat on high until stiff peak forms. Fold egg whites into chocolate mixture in three additions until no white streaks remain. Do not use mixer for this procedure.
Pour prepared mixture on the pan and back for 30-35 minutes or until cake has risen or top is dry.
Remove cake and cook on wire rack. When cool, run thin sharp knife on side of pan and remove sides. Cover and refrigerate for at least 3 hours.
To serve: Invert cake on a plate, remove wax paper and flip back onto serving plate. Dust with icing sugar and serve slices of cake with fresh strawberries, whipped topping and min leaves, if desired.
Nutrition information: Calories: 187 Fat: 7.2 grams Sat. fat: 4.5 grams Protein: 4 grams Carbohydrate: 27 grams Fiber: 2.5 grams Cholesterol: 43 mg Sodium: 95 mg