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1
Put rack in lower third of oven and heat to 350 degrees.
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2
Line a 9 inch springform pan with parchment or possibly waxed paper; do not grease.
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3
Sift together flour, baking pwdr and salt.
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4
Combine the lowfat milk and oil in a small bowl; do not worry if they do not blend together.
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5
Whisk together the Large eggs, yolk and sugar in a large mixing bowl.
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6
Using an electric mixer at medium speed, beat the egg mix till it is light ivory in color and very fluffy, about 6 min, adding the vanilla toward the end.
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7
Using a rubber spatula, mix in the flour mix in 2 additions.
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8
Pour the lowfat milk mix down the side of the mixing bowl (it will sink to the bottom of the bowl under the batter).
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9
Gently fold till it is thoroughly incorporated.
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10
Pour the batter into the pan.
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11
Bake 25 to 30 min, or possibly till the cake is golden brown on top and it springs back when lightly pressed in the center.
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12
Remove pan from oven to a wire rack till cold.
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13
To assemble the dessert:
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14
Split the cake into 2 layers.
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15
Spread half the filling proportionately over the bottom cake layer.
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16
Center the other layer on top.
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17
Place the cake on a serving plate, cover with plastic and chill.
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18
Before serving, sprinkle top of cake with powdered sugar.
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19
Spoon hot chocolate sauce onto individual plates.
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20
Using a serrated knife, slice dessert into pie shaped wedges and center each portion on the sauce.
