4 egg whites
1 cup fat-free milk
3/4 cup water
1/2 cup unsweetened applesauce
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Chocolate Ganache Icing:
6 ounces semisweet chocolate, chopped
3 tablespoons unsalted butter, room temperature
2 tablespoons whipping cream
Serve with: (optional)
Vanilla ice cream, sweetened whipped cream or non-dairy whipped topping
In a large mixing bowl, beat the egg whites, milk, water, applesauce and extract until well blended. In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into egg white mixture until blended (batter will be thin).
Pour batter into a 9-inch springform pan coated with cooking spray. Place pan on a baking sheet.
Bake at 325°F/160°C for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 30 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.
For the Chocolate Ganache Icing:
Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Spread over cooled cake.
Serve cake with vanilla ice cream, sweetened whipped cream or non-dairy whipped topping, if desired.
Both the cake and the chocolate ganache icing can be prepared 2 days ahead. Cover and chill. Serve at room temperature.
Makes 12 servings.
Date: October 14, 2007