Recipe By : Miami Herald, 1/18/96
Serving Size : 10 Preparation Time :0:00
Categories : Miamiherald Desserts
Diabetic Lf
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz Baking chocolate
2 ts Vanilla
1 1/2 c Sugar
1/4 ts Salt
3 lg Eggs -- lightly beaten
2 lg Egg whites -- lightly beaten
3/4 c Maple syrup
1 c Unsweetened apple sauce
1/4 c Canola oil
1 c Cake flour -- sifted
3/4 c Cocoa powder
6 oz Extra bittersweet chocolate
-pieces (optional)
Confectioner's sugar
Preheat oven to 350°F. Line a 9x9" baking pan with parchment paper,
or grease it lightly. In the top of a double boiler with water on a
low simmer, melt the baking chocolate with the vanilla. Remove from
the stove. and transfer the mixture to a large mixing bowl. Stir in
the sugar, salt, eggs, and egg whites until smooth. Mix in the
syrup or honey, apple sauce, and canola oil. Sift together the
flour and cocoa powder over the batter and carefully fold in until
mixture is smooth. Add the bittersweet chocolate, if using, and
gently combine. Do not over mix. Pour batter into the prepared pan
and bake for about 45 minutes or until a wooden pick inserted in
center comes out clean. Cool on rack and dust with confectioner's
sugar.
Per serving: 379 cal; 12 g fat (28%), 68 g carbs, 7 g pro
