Chocolate Pudding Cake

Chocolate Pudding Cake

Adapted from King Arthur Flour

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INGREDIENTS

• 1 cup white whole wheat flour
• 1/2 cup granulated sugar
• 1/2 cup Splenda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2/3 cup unsweetened cocoa powder
• 1/2 cup egg whites (or 2 eggs)
• 3/4 cup light soymilk
• 2 teaspoons vanilla extract
• 1/4 cup applesauce
• 3/4 cup dark brown sugar
• 1/4 cup unsweetened cocoa powder
• 1-1/2 cups hot brewed coffee

DIRECTIONS

1. Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan.
2. In a medium-sized bowl, whisk together the flour, granulated sugar, Splenda, baking powder, salt, and 2/3 cup cocoa.
3. Stir in the milk, egg whites, vanilla, and applesauce, mixing till smooth.
4. Pour the batter into the 9-inch round pan.
5. Mix the 3/4 cup brown sugar with the 1/4 cup cocoa, and sprinkle this mixture over the batter.
6. Gently drizzle the hot coffee over the uncooked batter; there's no need to mix it in.
7. Place the pan in the preheated oven, and bake for 45 minutes, removing the cake when it appears set and is bubbly around the bottom.
8. Let the cake cool for at least 15 minutes before serving. The sauce will thicken as it stands, and when totally cooled will be the consistency of medium-thick fudge sauce.

Mocha Meringues

Mocha Meringues

Recipe courtesy of butter sugar flour

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INGREDIENTS

• 3 large egg whites
• 180g caster sugar
• 1 teaspoon cornflour (I used potato starch.)
• ½ teaspoon white vinegar
• ½ teaspoon vanilla extract
• 2 tablespoons cocoa powder (I used unsweetened.)
• 3 teaspoons ground coffee (I used instant coffee granules.)

DIRECTIONS

1. Preheat the oven to 300°F. Line two baking trays with non-stick baking paper.
2. In a large bowl, whisk the egg whites until soft peaks form. While continuously whisking, add the sugar one tablespoon at a time until stiff and satiny shiny. Whisk in the vanilla, cornflour, white vinegar, cocoa powder and two teaspoons of the coffee until combined.
3. Using a piping bag and a 1cm plain nozzle, pipe 60 small blobs onto the prepared trays around 2.5cm in diameter and 4cm apart. (I used a ziploc bag.)
4. Bake for 20 minutes. Turn the oven off and with the door slightly ajar, allow the meringues to cool completely.

Kahlua Fudge Brownies

Kahlua Fudge Brownies

Adapted from Cooking Light

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INGREDIENTS

• 1.5 ounces semisweet chocolate, chopped
• 4 1/2 tablespoons butter
• 1 cup sugar
• 1/3 cup unsweetened cocoa
• 1 tablespoon instant coffee granules
• 2 tablespoons Kahlúa (coffee-flavored liqueur)
• 2 teaspoons vanilla extract
• 1 large egg white
• 1 large egg
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Glaze:
• 2 tablespoons sugar
• 1 tablespoon water
• 1 tablespoon agave nectar
• 2 teaspoons butter
• 1 ounce semisweet chocolate, chopped
• 1 teaspoon Kahlúa (coffee-flavored liqueur)

DIRECTIONS

1. Preheat oven to 350°.
2. To prepare brownies, coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan); set aside.
3. Combine 1.5 ounces chocolate and 4 1/2 tablespoons butter in a microwave-safe bowl. Cover and microwave at HIGH 1 minute or until chocolate almost melts. Stir until completely melted.
4. Stir in 1 cup sugar and next 6 ingredients (1 cup sugar through egg).
5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl; stir well with a whisk.
6. Add chocolate mixture; stir just until moist. Spread into prepared pan.
7. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack.
8. To prepare glaze, combine 2 tablespoons sugar, water, nectar, and 2 teaspoons butter in a small microwave-safe bowl. Microwave at HIGH 40 seconds or until sugar dissolves, stirring once. Add 1 ounce chocolate and 1 teaspoon liqueur, stirring until chocolate melts.
9. Spread over brownies; cool 20 minutes or until glaze is set.

Hot Chocolate Fudge Cakes

Hot Chocolate Fudge Cakes

Adapted from Cooking Light

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INGREDIENTS

• 3.4 ounces white whole wheat flour (about 3/4 cup)
• 2/3 cup unsweetened cocoa
• 5 teaspoons instant espresso powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup fat-free organic plain yogurt
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 cup egg substitute
• 1 1/2 teaspoons vanilla extract
• 1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped

DIRECTIONS

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
2. Place yogurt in a large bowl. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days. (I skipped this step.)
3. Preheat oven to 350°.
4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top.
5. Serve immediately.

Lowfat Applesauce Brownies

Lowfat Applesauce Brownies

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INGREDIENTS

• 10 tablespoons unsweetened applesauce
• 1/4 cup Splenda
• 1/2 cup light brown sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 tablespoons flax meal, soaked in 1/3 cup hot water
• 1/4 cup unsweetened soymilk
• 1/2 cup white whole wheat flour
• 1/4 cup semi-sweet chocolate chips (optional)
• 1/4 cup chopped toasted walnuts (optional)
• 1/4 cup dried cranberries (optional)

DIRECTIONS

1. Mix together the applesauce, sugars, cocoa powder, salt, flax mixture, and soymilk.
2. Add vanilla extract, flour, and add-ins.
3. Mix until just uniform.
4. Pour into a greased 8-inch square pan.
5. Bake at 325 degrees for 15-20 minutes until center is firm.