Source: 1,001 Delicious Desserts for People with Diabetes

by Sue Spitler with Linda Eugene, R.D., C.D.E., , and Linda R. Yoakam, R.D., M.S.

 

Serves: 10

 

½ cup Dutch process cocoa	2 oz unsweetened, or bittersweet
¾ cup packed light brown sugar	chocolate, chopped
3 tbsp flour	2 oz semisweet chocolate, chopped
2 tsp instant expresso powder	1 egg
1/8 tsp salt	3 egg whites
Pinch pepper	1/8 tsp cream of tartar
¾ cup fat-free milk	1/3 cup granulated sugar
1 tsp vanilla	Rich Chocolate Frosting (recipe

                                                          follows)

 

Combine cocoa, brown sugar, flour, coffee granules, salt, and pepper in medium saucepan; gradually stir in milk and vanilla to make smooth. Heat over medium heat, stirring frequently, until mixture is hot and sugar dissolved (do not boil).

 

Remove saucepan from heat; add chocolate, stirring until melted. Whisk about ½ cup chocolate mixture into egg; whisk egg mixture back into saucepan. Cool to room temperature.

 

In medium bowl, beat egg whites until foamy; add cream of tartar and beat to soft peaks. Continue beating, gradually adding sugar until stiff, but not dry, peaks form. Stir about ¼ if the egg whites into cooled chocolate mixture; fold chocolate mixture into remaining egg whites.

 

Lightly grease bottom and sides of 9-inch round cake pan; line bottom of pan with parchment paper. Pour batter into pan. Place pan in large roasting pan on center oven rack; add 1 inch hot water.

 

Bake cake at 350ºF until just firm when lightly touched, 25 to 30 minutes (do not test with toothpick as cake will still be soft in the center). Cool completely on wire rack; refrigerate, covered, 8 hours or overnight.

 

Loosen side of cake from pan with sharp knife. Remove from pan and peel off parchment. Place on serving plate. Frost top of cake with Rich Chocolate Frosting.

 

 

2-3 tsp margarine, softened	½ tsp vanilla
1 cup powdered sugar	2-3 tbsp fat-free milk
3 tbsp Dutch process cocoa

 

Mix margarine, powdered, sugar, cocoa and vanilla with enough milk to make thin spreadable consistency.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	251	3 bread	n/a
Fat, total	6.8 g	1 fat
Fat, saturated	3.2 g
Carbohydrates	45.8 g
Protein	4.8 g
Cholesterol	21.7 mg
Dietary Fiber	n/a
Sodium	79 mg