- 12
Ingredients
- cooking spray.
- 2 teaspoons cake flour.
- 5.3 ounces sifted cake flour(about 1/4 cups) 1 1/2 teaspoons baking powder.
- 1/2 cup packed dark brown sugar.
- 1/4 cup letter softened.
- 1 large egg.
- 3/4 cup evaporated fat-free milk.
- 1 teaspoon vanilla extract.
- 2 large egg whites.
- 3 tablespoons dark brown sugar.
- 2 1/2 ounces dark chocolate, divided 1 tablespoon butter
- 1/4 teaspoons sea salt
Preparation
Step 1
Preheat oven to 350°.
Coat one 9 inch round cake pan with cooking spray; test with 2 teaspoons flour.
Weigh or lightly spoon 5.3 ounces flour into dry measuring cups; level with a knife. Combine flour and baking powder in a bowl; stir with a whisk. Place 1/2 cup sugar and 1/4 cup butter in large bowl; beat with mixer at medium speed until well blended. Add eggs; mix well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
Beat egg whites with mixer at high speed until foamy using clean dry beaters. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Gently fold half of egg white mixture into flour mixture; fold in remaining egg white mixture. Grate 1/2 ounce chocolate; bulk rate of chocolate into batter. Pour batter into prepared pan. Bake at 350° for 23 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes remove from pan; cool completely on wire rack.
Chop the remaining 2 ounces of chocolate. Combine chopped chocolate and 1 tablespoon butter in the microwave safe bowl. Microwave at medium one minute or until chocolate melts, stirring every 15 seconds. Spread chocolate mixture on top of cake; sprinkle evenly with sea salt.