Ingredients
·
4 large eggs, separated
·
3 tablespoons butter
·
8 ounces dark baking
chocolate, chopped
·
1/3 cup plus 1/4 cup
sugar, divided
·
1 container (2-1/2
ounces) prune baby food
·
1-1/2 teaspoons
vanilla extract
·
Confectioners' sugar
Directions
1.
Place egg whites in a
small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°.
Coat a 9-in. springform pan with cooking spray; place on a baking sheet.
2.
In a small saucepan,
melt butter and chocolate over low heat, stirring constantly. Remove from heat;
cool slightly. In a large bowl, beat egg yolks on high speed 3 minutes or until
slightly thickened. Gradually add 1/3 cup sugar, beating until thick and
lemon-colored. Beat in baby food, vanilla and chocolate mixture.
3.
With clean beaters,
beat egg whites on medium until soft peaks form. Gradually add remaining sugar,
1 tablespoon at a time, beating on high after each addition until sugar is
dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the
whites into chocolate mixture, then fold in remaining whites.
4.
Pour into prepared
pan. Bake 30-35 minutes or until a toothpick inserted in center comes out with
moist crumbs. Cool on a wire rack 20 minutes. Loosen sides from pan with a
knife; remove rim from pan. Cool cake completely. Dust with confectioners’
sugar before serving. Yield: 12 servings
Nutritional Facts
1 slice equals 188 calories, 11 g fat (6 g saturated fat), 78 mg
cholesterol, 50 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.
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