- 1
- 15 mins
- 50 mins
Ingredients
- 8 1/3 tablespoons unsweetened cocoa
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 6 large egg whites
- 1 1/3 cups dark brown sugar
- 1 cup plain fat-free yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa
- 1 tablespoon powdered sugar
Preparation
Step 1
Directions:
1 Preheat oven to 350°F.
2 Spray the bottom and sides of a 10-inch spring-form pan with nonstick cooking spray.
3 Dust the pan with 1 tablespoon cocoa and tap out the excess.
4 To prepare batter: In a medium bowl, sift together 1/3 cup plus 1 tablespoon cocoa, flour, baking power and baking soda.
5 Set aside.
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 Mix in dry ingredients by hand or on low mixer speed until just moistened.
8 Do not over-mix.
9 (This is not a smooth batter.).
10 Pour batter into prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
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 Then use a knife to loosen the sides of the cake from the pan.
13 Remove the ring and cool completely on a rack.
14 Serve the cake on the metal bottom of the pan.
15 To prepare the topping: in a small bowl, combine the remaining tablespoon of cocoa with the powdered sugar.
16 Place the mixture in a small fine sieve and dust the top of cake before serving.