1/3 c Dutch-process or
-European-syle cocoa
1/2 c Firmly packed brown sugar
1/4 c Boiling water
1/2 c Plain nonfat yogurt
1 1/2 tb Light olive oil
1 1/2 tb Corn syrup
1 1/2 tb Unsweetened applesauce
1 lg Egg yolk
1 1/2 ts Vanilla extract
1 ts Grated orange zest
-[optional]
3/4 c Unsifted cake flour
1 tb Cornstarch
1 ts Baking powder
1/2 ts Baking soda
1 pn Salt
2 lg Egg whites; at room
-temperature
2 tb Granulated sugar
-ORANGE SAUCE-
1 c Yogurt cheese
1/4 c 1% soy milk or skim milk
1 c Frozen orange juice
-concentrate
1 tb Pure maple syrup
1 ts Grated orange zest
1 ts Fresh lemon juice
GARNISH
2 Oranges; peeled and
-segmented [18 segments]
6 Mint sprigs
Cake Flour: Milled from soft wheat, cake flour has less gluten than other
flours, which helps keep low-fat baked goods more tender. Yogurt Cheese:
Place 1 1/2 cups yogurt in a strainer lined with a coffee filter, muslin or
paper towel. Place the strainer over a bowl. Refrigerate overnight. The
liquid will drain from the yogurt and you will be left with a creamy cheese
mixture.
To prepare the cake:
1. Preheat the oven to 350 degrees F [180 degrees C]. Make sure the egg
whites are at room temperature before beginning the recipe.
2. Spray an 8-inch [20-cm] round cake pan with cooking spray. Cut a round
of parchment or waxed paper to fit the bottom of the pan. Smooth the paper
into the pan, spray with cooking spray, and coat the bottom and sides with
flour. Set aside.
3. Combine the cocoa and brown sugar in a small bowl. Pour in the boiling
water and stir until smooth. Set aside to cool.
4. In a large bowl, whisk together the yogurt, oil, corn syrup, applesauce,
egg yolk, vanilla and orange zest. Add the chocolate mixture and mix
thoroughly.
5. In a separate bowl, combine the cake flour, cornstarch, baking powder,
soda and salt. Stir the dry ingredients gently into the chocolate mixture.
6. Make sure the bowl and whip attachment of your electric mixer are
perfectly clean and grease-free. Beat the egg whites until soft peaks form.
Sprinkle the sugart slowly over the top, one tablespoon at a time, and
continue to beat until the whites are stiff but not dry.
7. Stir a large spoonful of beaten egg whites into the batter to lighten
it. Gently fold in the rest of the egg whites in two steps.
8. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or
until a toothpick or cake tester inserted in the center comes out clean.
Cool on a rack for twenty minutes, then tip out of the pan onto another
rack to cool completely. The cake will fall slightly as it cools. This cake
is best served the same day it is baked, but if you allow it to cool
completely and then wrap it carefully, it will be find the next day.
To prepare the sauce:
9. In a medium bowl, whisk together the yogurt cheese, milk, orange juice
concentrate, syrup, orange zest and lemon juice. Keep whisking until the
sauce is perfectly smooth. This sauce can be made ahead and refrigerated.
To serve:
10. Cut the cake into eight wedges. Place a wedge on each dessert plate and
top with a spoonful of sauce. Lay a few orange segments and a sprig of mint
on the side. [Leftover cake will keep for a few days if wrapped in
plastic.]
Nutritional information: 276 calories; 4 g fat; 1 g saturated fat; 13% of
calories from fat; 52 g carbohydrate; 4 g dietary fiber.
Portability: The cake can be returned to its baking pan after it has cooled
or placed on a plate and covered to take to the party. The yogurt sauce can
go back into the yogurt container or other plastic container. Cut the
orange segments at home and carry them in a plastic container along with
the mint sprigs.
continued in part 2
Yields
1 Servings