Not really much going on, except I did make this lovely chocolate mousse cake for Mike since it's one of his favorites, and I thought some of you might like the recipe. It's ultra rich and decadent, but the only fat in it is the fat in the chocolate chips, so you can have your cake and eat it too. It's even pretty easy to make. It's definitely mousse- or truffle-like though, it's doesn't have a cakey texture, it's got a creamy texture. Check it out, you won't regret it. Be warned though, this is for serious chocolate lovers only, it may be low-fat, but it's very rich and deeply chocolatey.
Low-Fat Chocolate Truffle Cake
3/4 cup bittersweet chocolate chips
3/4 cup unsweetened cocoa powder
2/3 cup sugar
3/4 cup fat free evaporated milk
1 cup egg whites + 1 more egg white
1 tsp pure vanilla extract
Preheat oven to 350 degrees. You’ll need a waterbath for this cake, but otherwise it’s a no hassle make. It’s actually very simple, you’ll need an oven proof container that is able to hold your springform pan and have room around it (preferably about two inches, but you can squeeze it), so the springform pan can sit in it loosely. Fill pan with about an inch of water and put in the oven to heat up along with it. NOTE: It is important to do this at the beginning so the water has a chance to heat up in the oven. Spray a 9-inch springform pan with vegetable oil spray. Place chocolate chips in a large bowl; set aside.
In a medium saucepan, heat cocoa powder, sugar, and evaporated milk until hot, BUT DO NOT BURN IT, whisk constantly. Remove from heat and pour over chocolate chips. Let stand to melt the chocolate chips, then whisk together. Whisk in egg whites, being careful to make sure there are no streaks of egg white that remain unmixed, but at the same time you don’t want to over-mix it.
Pour batter into prepared pan and set it in the oven in the waterbath. It may float a bit, but that’s ok, you might tilt it a little to get any air bubbles out from beneath it. Bake 25-30 minutes, remove and let cool. Chill in refrigerator a couple of hours before serving.
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