A delicate chocolate cake, topped with chocolate sauce and fresh orange sections
Cooking Technique:Bake
Prep Time:30
Cooking Time:20-30 minutes
Yield:14 servings (1 slice each)
Ingredients
1 cup cake flour
2 tablespoons unsweetened cocoa powder
1-1/2 cups granulated sugar, divided
1/4 teaspoon salt
1-1/2 cups Egg Beaters® Egg Whites, at room temperature
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 cup semisweet chocolate morsels
3 tablespoons fat free milk
2 small orange, sectioned
Reddi-wip® Fat Free Dairy Whipped Topping, (optional)
Directions
1. Preheat oven to 375°F. Combine flour, cocoa powder, 1/2 cup sugar and the salt; sift 3 times onto large sheet of waxed paper. Set aside.
2. Beat Egg Beaters in large bowl with electric mixer on low speed 1 minute. Beat on high speed just until soft peaks begin to form. Add cream of tartar; continue to beat until mixture has increased 3 to 4 times in volume. Gradually add remaining 1 cup sugar, beating after each addition until soft peaks form. Add vanilla; continue beating until stiff peaks form.
3. Sift about 1/3 of the flour mixture evenly over batter; stir just until blended. (Do not overmix.) Repeat with remaining flour mixture. Pour batter into ungreased 10-inch tube pan. Tilt pan to level batter in pan.
4. Bake on center oven rack 20 to 30 minutes, or until top is golden brown and springs back when lightly touched. Immediately invert cake; cool 30 minutes. Run thin knife or metal spatula around side of pan to loosen cake; remove cake from pan. Place, bottom-side up, on wire rack. Cool completely.
5. Place chocolate morsels and milk in small saucepan. Cook over medium-low heat until morsels are completely melted and mixture is well blended, stirring occasionally. Top cake with oranges; drizzle evenly with the chocolate sauce. Cut cake into 14 slices. Serve each with a dollop of Reddi-wip topping, if desired.
Cooking Instructions
If you can not find Egg Beater® Egg Whites to use 12 eggs whites.
