Ingredients Jump to Instructions ↓

  1. Vegetable cooking spray

  2. 3/4 cup 46g / 1.6oz Pastry or cake flour - plus more

  3. For dusting

  4. 1/3 cup 36g / 1 1/3oz Unsweetened cocoa powder

  5. 1 1/2 teaspoons 7 1/2ml Baking powder

  6. 2 tablespoons 30ml Unsalted butter

  7. 1 cup 160g / 5.6oz Light brown sugar - (packed)

  8. 3 cups 594g / 20oz Egg whites (large)

  9. 1 cup 198g / 7oz Egg (large)

  10. 1 cup 237ml Plain non-fat yogurt

  11. 1 teaspoon 5ml Pure vanilla extract

  12. 1 oz 28g Semisweet chocolate - coarsely chopped

  13. 1 tablespoon 15ml Skim milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Spray an 8-inch square cake pan with the cooking spray and dust lightly with flour.

  2. In a medium bowl, sift the flour, cocoa and baking powder. In a bowl, combine the butter and sugar. Beat in the egg whites, egg, yogurt and vanilla. Gradually beat in the flour mixture until incorporated.

  3. Pour the batter into the prepared pan and bake for 35 to 40 minutes or until a cake tester inserted in the center comes out clean. Let cool in the pan.

  4. In a small bowl, melt the chocolate in the milk in the microwave or in a saucepan over barely simmering water. Let cool slightly. Invert the cake onto a platter and spread with the melted chocolate. Cut the cake into 9 squares and serve.

  5. This recipe yields 9 servings.


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