Low Cholesterol Dark Chocolate Cake

Ingredients

• 1 1/2 cup of unbleached all-purpose flour
• 2 tsp. of baking powder
• 1/4 cup of sugar (you can use splenda
• honey or any other sugar substitute if you prefer)
• 1/4 cup of cocoa or melted dark chocolate
• (semi-sweet chocolate or chocolate chips can be used)
• 2 egg whites
• beaten until frothy
• 1/4 cup of canola oil
• 1/4 cup of 100% fruit juice (apple or orange)
• 1 tsp. vanilla extract (optional)
• 1/2 tsp. cinnamon (optional)

Instructions

Preheat oven at 350 degrees F.
8 " round cake pan, lightly greased is needed

1. Sift flour, baking powder and sugar into a mixing bowl.
2. In another bowl, mix chocolate, egg whites, canola oil, juice, vanilla and cinnamon and mix well.
3. Add the egg mixture to the dry ingredients and mix well, until all the dry ingredients are incorporated.
4. Pour into baking pan and level the top, gently to even it out.
5. Bake for approximately 35 to 40 minutes or until a toothpick stuck into the middle of the cake, comes out clean. Another way to tell if it is done, is to test the top of the cake with your finger by pressing gently on top. If it bounces back, when pressed, it should be done, if it doesn't, you should leave it in for another 5 minutes or until it bounces back. Be careful not to overcook or burn the bottom.
6. When it is thoroughly baked, remove it from the oven and cool for about 5 to 10 minutes, in the pan, on top of a rack, before removing from the pan. Then, place on a serving plate and leave to cool completely before storing. You can serve this cake warm or cool, plain or with your favorite topping.

Some toppings that go well with this cake are yogurt ice cream, low fat or fat free vanilla yogurt, any desired flavor of ice cream, or fruits, etc...It tastes great plain too!!

©December 7, 2011