Low Fat Chocolate Cake
100g pitted prunes
3/4 cup apple juice
1/4 teaspoon bicarbonate of soda
1 cup self-raising flour
1/2 cup cocoa powder
4 egg whites
1/2 cup castor sugar
2 teaspoons icing sugar
Preheat the oven to 160°C and line a 20cm round cake tin with baking
paper.
Place the prunes, apple juice and bicarbonate of soda in a saucepan,
bring to the boil, turn off the heat, cover and leave to cool. Once
cool, puree until smooth.
Sift the flour and cocoa and stir into the cooled prune puree.
Beat the egg whites until stiff, adding sugar gradually. Fold half the
egg whites into the prune mixture and then fold in the remaining egg
whites. Keep stirring gently until the egg white is incorporated.
Spoon into the cake tin and bake for 35 minutes or until a cake skewer
inserted into the middle comes out clean. Cool on a rack and just before
serving, sieve the icing sugar over the top.
Serve with low-fat ice cream, low-fat fruche, or a coulis made from
pureed, frozen raspberries.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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