This cake will blow your mind! I made it for my mom’s 55th birthday celebration and she kept saying, “Oh, Sonja… this is a keeper! This is memorable!” It is so chocolatey rich with a beautiful texture. It is time consuming to make and should be made the day/night before you serve it; the active time is about 35 minutes, but the total time is about 3 hours (including 2 hours non-refrigerated cooling time).
I found this recipe on eatingwell.com. We also made the candied orange peel, but to be honest I didn’t think it added much to the cake. Then again I don’t care for orange and chocolate together. I prefer having it with ice cream and fresh fruit, but feel free to use the recipe they have (click the link above).
Ok… how did I find this? I was originally going to make German Chocolate Cake (from scratch of course!). But, then my mom called me saying she wanted something on the healthier side (still had to be chocolate though) so I searched my usual sites and found this. Not only did it sound the best, but it was the healthiest! Your jaw will drop when you see the nutritional specs for this… especially after you’ve had a piece.
If you like chocolate or anything delicious for dessert for that matter I can GUARANTEE that you will fall in love with this cake.
7 oz 60% bittersweet chocolate, chopped, or bought as chips (about 1 1/3 cups)
1/3 cup cocoa powder (NOT Dutch processed, get natural)
2 tbsp all-purpose flour
2/3 cup plus 1/4 cup granulated sugar, divided
1/8 tsp salt
1 cup skim milk
2 large egg yolks
1 tsp vanilla extract
3 large egg whites, at room temperature
1/8 tsp cream of tartar
Place oven rack in lower third of oven and preheat to 350 degrees. Line the bottom of one 8 or 9 inch cake pan with parchment paper or waxed paper, then evenly and generously spray the whole cake pan with cooking spray. Put a kettle of water on to boil for a later step (used as part of the baking process).
Put chocolate and cocoa in a large mixing bowl.
Combine flour, 2/3 cup sugar, and salt in a small saucepan. Gradually whisk in the milk. Cook over medium heat, stirring constantly with a wooden spoon making sure to scrape the sides and bottom of the pan to prevent burning. Once the mixture begins to boil, gently boil it (still stirring constantly!) for 2 to 2 1/2 minutes. The mixture will get thick. Then remove it from heat and pour over the chocolate and cocoa. Stir until all the chocolate melts and it’s smooth (it will be thick). Stir in egg yolks and vanilla.
In a separate mixing bowl, with an electric mixer or standing mixer, beat the egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup sugar and continue to beat until stiff peaks form.
Gently and gradually (about 1/4 of the mixture at a time) fold the egg whites into the chocolate batter until no white streaks are left. Scrape the batter into the cake pan, it will come up to the brim.
Set the cake pan in a larger pan, I used a large casserole dish. Pour enough boiling water into the larger pan so it comes a third to halfway up the cake pan. Bake for 20 to 25 minutes. The surface of the cake will be slightly crusty and the cake will spring back when touched.
Take the cake pan out of the larger one and let it completely cool on a wire rack (about 2 hours). Cover with plastic wrap and refrigerate overnight.
Time to serve: To remove the cake from the cake pan run the blade of a thin knife under hot water, dry, and run it along the edges of the pan. Choose a serving plate, place it upside-down over the cake, and flip the cake. It will be upside-down… on purpose. To slice, once again run the blade of your knife under hot water, dry, and slice (do this for each slice you cut). This cake yields 12 servings.
Like I said… I like mine with ice cream and fresh fruit!
Calories: 164 Fat: 6g (saturated 3g) Fiber: 2g Protein: 3g Sodium: 49 mg