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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Mary Jo Kopecky of Madison, Wisconsin sent us her recipe for a wonderful fudge torte. It's so rich and fudgy, but is loaded with saturated fat. The makeover fudge cake is moist, dense and oh-so-chocolaty...and has half the calories and saturated fat of the original. Ingredients:
4 egg whites |
1-1/2 cups semisweet chocolate chips |
1/3 cup butter, cubed |
3 egg yolks |
1 cup packed brown sugar |
1 container (2-1/2 ounces) prune baby food |
5 tablespoons strong brewed coffee |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon cream of tartar |
frosting: |
3 tablespoons butter, softened |
1/3 cup baking cocoa |
3 tablespoons fat-free milk |
3/4 teaspoon vanilla extract |
1-1/2 cups confectioners' sugar |
Directions:
1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat a 9-in. springform pan with cooking spray. Place pan on a baking sheet; set aside. In a small saucepan, melt chocolate chips and butter over low heat, stirring constantly. Remove from the heat; set aside to cool slightly.
2. In a large bowl, beat egg yolks on high speed for 3 minutes or until thick and lemon-colored. Gradually beat in brown sugar. Beat in the baby food, coffee and reserved chocolate mixture.
3. Combine the flour, salt and cinnamon; gradually beat into the chocolate mixture. With clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form; fold into batter.
4. Spread evenly into prepared pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool for 15 minutes before removing sides of pan. Cool completely on a wire rack.
5. For frosting, in a small bowl, beat the butter, cocoa, milk and vanilla until smooth. Gradually beat in confectioners' sugar. Frost top of cake. Refrigerate leftovers. Yield: 12 servings.
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