Serve wedges of this delicious, dense (and low-calorie!!) espresso-flavored chocolate cake with a scoop of low-fat coffee frozen yogurt. If you’d like to really gild the lily, drizzle the yogurt with a little bit of chocolate sauce.
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup chocolate syrup
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract
1 large egg, separated
1/2 cup flour
4 large egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 Preheat the oven to 375°F. Line the bottom of a 9-inch springform pan with wax paper. Spray the paper and the sides of the pan with nonstick cooking spray.
2 In a medium bowl, combine 1/2 cup of the sugar, the cocoa, chocolate syrup, espresso powder, and vanilla, and stir until smooth. Stir in the egg yolk and flour.
3 In a medium bowl, with an electric mixer, beat the 5 egg whites and salt until frothy. Add the cream of tartar and beat to soft peaks. Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form.
4 Stir one-fourth of the egg whites into the chocolate mixture to lighten it, then fold the chocolate mixture into the remaining egg whites until just combined. Pour the batter into the springform.
5 Bake for 25 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan on a rack. Remove the sides of the pan and cut the cake into 12 wedges. Makes 12 wedges
total fat 1g
saturated fat 0.5g
dietary fiber 1g
protein 3g sodium 79mg
good source of: selenium
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands.
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.