(Almost) No Fat Chocolate Cake

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Spray the bottom and sides of a 10-inch spring-form pan with nonstick cooking spray.

3. 3

   Dust the pan with 1 tablespoon cocoa and tap out the excess.

4. 4

   To prepare batter: In a medium bowl, sift together 1/3 cup plus 1 tablespoon cocoa, flour, baking power and baking soda.

5. 5

   Set aside.

6. 6

   In a large bowl, with an electric mixer, beat egg whites, brown sugar, yogurt and vanilla until blended, about 1 to 2 minutes on medium speed.

7. 7

   Mix in dry ingredients by hand or on low mixer speed until just moistened.

8. 8

   Do not over-mix.

9. 9

   (This is not a smooth batter.).

10. 10

    Pour batter into prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.

11. 11

    (If the pan is of a different size, the cooking time may vary.) Cool in the pan on a wire rack for 15 minutes.

12. 12

    Then use a knife to loosen the sides of the cake from the pan.

13. 13

    Remove the ring and cool completely on a rack.

14. 14

    Serve the cake on the metal bottom of the pan.

15. 15

    To prepare the topping: in a small bowl, combine the remaining tablespoon of cocoa with the powdered sugar.

16. 16

    Place the mixture in a small fine sieve and dust the top of cake before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.