Even when attempting to lose a few pounds, the thought of depriving myself of chocolate is unbearable. This cake is a guilt free delight! It’s gluten-free, fat-free and comes together in less than 10 minutes if you use a stand mixer. This is one I can actual make while the kids are awake! I adapted it from a David Lebovitz recipe.
9 inch spring-form pan
1/2 c sugar
3/4 c unsweetened cocoa powder
1 1/2 c egg whites – about 7
Preheat oven to 325.
This cake is baked in a water bath so you need a roasting pan or large deep oven proof skillet that your pan will fit in. Then you’ll need to wrap the bottom of a 9 inch spring-form pan tightly with aluminum foil, I use the extra wide roll for this purpose, if using regular width use two pieces, place one piece down then the other across it to make an “+”, place your pan in the middle and wrap tightly. You don’t want any seepage from the water-bath. Next, butter or spray the pan with Pam Flour Spray.
Sift together cocoa and sugar or toss in a food processor and run for 1 minute. You want to get all the lumps out and thoroughly combine.
In a stand mixer, beat the egg whites on low for 1 minute, then on high until stiff peaks form. You can use a whisk, but I am lazy.
Gently fold in 1/2 sugar/cocoa mixture into egg whites until well combined. Add rest and gently fold until combined.
Pour into prepared pan, place in roasting pan and add hot water 1/2 up the side of the pan.
Place in the oven and bake for 35 – 40 minutes until set.
Remove from oven and water bath, cool on the sink for 5 minutes. Remove foil, and gently loosen the spingform pan.
This cake is wonderful warm or at room temperature.
2 WW PointsPlus per serving