It’s Mangia Monday again! The day that Kristin of Delightfully Dowling and I talk food, and we hope you’ll join us to share a recipe, a restaurant review, or anything kitchen related!
Everyone in my house has a sweet tooth, and it goes without saying that Sunday dinner needs a happy ending with a yummy dessert!
Since this “cake” is yolkless and does not require a ton of sugar, it is lower in fat than it’s cousins, the brownie and the molten chocolate cake, but yet it still satisfies!! This airy confection is the perfect finale to a big meal, since it’s not too rich and heavy.
Be sure not to overbake your chocolate spoon cake! The end result should be fudgy and moist; overbaking will make your cake dry. I found 30 minutes was ample baking time in my oven.
1/2 teaspoon sugar
1/2 cup unsweetened cocoa
6 tablespoons hot water
2 tablespoons butter
3 tablespoons flour
3/4 cup low-fat milk
1/4 cup sugar
pinch of salt
4 large egg whites
3 tablespoons sugar
Optional, for garnish:
chocolate fudge sauce
vanilla ice cream
*Preheat oven to 375. Coat a 1.5 quart baking dish with spray, sprinkle with sugar and set aside.
(Note: if my casserole dishes don’t have the size printed on them, I write the capacity on the bottom with a Sharpie. Over the years these markings haven’t washed off and it’s great for figuring out which one is the 1.5 quart, etc. Great for the different sized ramekins, brownie pan sizes (8×8, 9×9…), and also your name, if you bring your dishes to family or friends’ homes for parties!)
*Combine cocoa and hot water in a measuring cup and set aside.
*Melt butter in a saucepan over medium heat. Add flour and stir with a whisk for 1 minute. Add 1/4 C. sugar and salt, then gradually add milk, stirring with a whisk for about 3 minutes until thick.
*Remove from heat. Add cocoa mixture; combine well. Transfer to a large bowl and allow to cool a bit while preparing the egg whites.
*Beat the egg whites with at high speed until foamy. Add 3 T. sugar, beating until stiff peaks form.
*Gently fold one cup of egg whites into chocolate, then fold in the remainder. Spoon into prepared dish.
*Bake for 30-35 minutes until puffy and set.
*Serve warm or at room temperature with strawberries and chocolate sauce, or a dollop of whipped cream or vanilla ice cream.
Chocolately, light and airy PLUS “lite” and guilt-free – my kind of dessert!!
Mmmm. If there were leftovers I would be eating them right now! The strawberry makes it a good option for breakfast, right??
What have you been cooking up these days? Share with a link below and remember to link back to Mangia Mondays with either a button (the html can be found in the link under my header) or a link back to either Delightfully Dowling or Shine Your Light. Thank you!
Have a wonderful week ahead my lovelies!