½ cup Dutch process cocoa
¾ cup packed light brown sugar
3 tablespoons all purpose flour
2 teaspoons instant espresso powder
1/8 teaspoon salt
¾ up fat-free milk
1 teaspoon vanilla
2 oz. unsweetened or bittersweet chocolate, chopped
2 oz. semisweet chocolate, chopped
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup granulated sugar
For the Frosting:
2 or 3 teaspoons butter, softened
1 cup powdered sugar
2 tablespoons Dutch process cocoa
½ teaspoon pure vanilla extract
2 or 3 tablespoons fat-free milk
In a medium-sized saucepan, stir together the cocoa, brown sugar, flour, coffee, salt, and a pinch of pepper. Gradually add the milk and vanilla, stirring until smooth. Turn the heat on to medium. Cook and stir frequently until the sugar is completely dissolved. Do not allow the mixture to boil.
Remove the pan from the stove. Add the chocolate, stirring constantly until melted.
In a bowl, whisk the egg. Whisk ½ cup of the chocolate mixture into the egg, the pour the egg mixture into the saucepan and whisk to combine. Allow the mixture to come to room temperature.
Preheat the oven to 350 degrees F. Lightly grease a 9 in. round cake pan. Line the bottom of the pan with parchment paper. Set aside.
In the bowl of an electric mixer, beat the eggs until foamy. Add the cream of tartar. Beat until soft peaks form. Add the sugar a little at a time, beating constantly, until stiff peaks form. Add ¼ of the egg whites to the cooled chocolate mixture. Fold in, then fold in the remaining egg whites.
Pour the batter into the prepared pan. Set the cake pan in a roasting pan; pour 1 in. of hot water into the roasting pan and place the pan on the center rack of the oven. Bake about 25 to 30 minutes, or until the cake is just firm when touched lightly.
Remove the cake from the oven and allow to cool on a wire rack. (Do not remove the cake from the pan.) Cover and refrigerate for at least 8 hours.
In the meantime, make the frosting. In a bowl, combine butter, powdered sugar, cocoa, and vanilla with just enough milk to make a thin, easy to spread frosting.
Run a knife along the outer edge of the cake. Remove the cake and peel off the parchment paper. Frost.
Adapted from 1,001 Delicious Desserts for People with Diabetes edited by Sue Spitler, Linda Eugene, and Linda R. Yoakam
This lower-carbohydrate, lower-fat cake is a delicious way to have a treat any time of the year.