Low-Fat Chocolate Bundt Cake

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Low-Fat Chocolate Bundt Cake

 

Cake:

2 lrg eggs

2 lrg egg whites

2 c all-purpose flour

1 c unsweetened cocoa powder

2 t baking powder

1 t baking soda

1 t salt

1 c buttermilk

1 c fruit puree fat replacement

1/3 c canola oil

2 T instant coffee granules

2 t pure vanilla extract

2 3/4 c granulated sugar

 

Chocolate Glaze:

2 T chopped hazelnuts or almonds

3 oz bittersweet chocolate, coarsely chopped

3 T 1% milk

 

Cake directions: Preheat oven to 325 degrees F.

Lightly oil a 12-cup Bundt pan or coat it with

nonstick spray. Place eggs and egg whites in a large

mixing bowl and set bowl in a pan of hot water; stir

occasionally to warm eggs. Meanwhile, sift flour,

cocoa, baking powder, baking soda and salt into a

medium bowl. Set aside. In another medium bowl,

whisk buttermilk, fruit puree, oil, coffee granules

and vanilla. Set aside. Remove bowl of eggs from

water. Beat with an electric mixer on low speed.

Gradually add sugar. Increase mixer speed to high and

continue beating until mixture is thick and pale,

about 5 minutes. With a rubber spatula, alternately

fold reserved dry ingredients and buttermilk mixture

into egg mixture, making 3 additions of dry

ingredients and 2 additions of buttermilk mixture.

Scrape batter into prepared pan. Bake for 50 to 60

minutes, or until top springs back when touched

lightly and cake shrinks away slightly from sides of

pan. Place on a wire rack to cool for 10 minutes.

Loosen edges and invert cake onto rack. Cool

completely.

 

Glaze and glazing: Spread hazelnuts (or almonds) in a

shallow pan and bake in a 325 degrees F oven for 5 to

7 minutes, or until fragrant. Let cool. In a small

heavy saucepan, combine chocolate and milk; heat over

low heat, stirring, until glaze is smooth. Place cake

on a serving plate. Carefully pour warm glaze over

cake, letting it drip down the sides. Sprinkle with

nuts.

 

Makes 16 servings.

 

 

 

 

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