Category: Recipes

Found a great recipe to make a light cupcake with dark chocolate. The original recipe comes from the Martha Stewart site. Instead of flour and leaveners, this recipe calls for adding whipped egg whites. Not only does that make the cupcakes light and fluffy but also low in calories! I just calculated the calorie count and each cupcake would have only 116 calories. Not bad! This does not include the optional scoop of ice cream on top. But hey, at only 116 calories one could easily afford to add a small scoop of ice cream. I will definitely give the recipe a try.

Note: Each cupcake does have 4.2 grams of saturated fat. Just something to keep in mind for those of us with cholesterol levels that tend to climb up when we overdo the treats of this kind!

Ingredients

Makes 22.

• 6 tablespoons (3/4 stick) unsalted butter
• 8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)
• 6 large eggs, separated, room temperature
• 1/2 cup sugar
• Ice cream, for serving (optional)

Directions

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
2. With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.

Tags: flourlesscupcakes, dark chocolate, low calorie,

I just came across a great looking recipe for a Chocolate and Raspberry Sponge Cake. I’ve never tried making one of these at home. However, I may just have to give this one a try because it didn’t look like it would be too time consuming or difficult.

Take a look at the YouTube Video I found that demonstrates the techniques:

Unfortunately, the author of the video neglected to give the recipe.

So I spent a little time looking for something similar online. I found a recipe from the Canadian Diabetes Association for a chocolate sponge cake that should be easy, simple, and delicious. The cake recipe supposedly makes enough for 12 servings at only 52 calories each serving (only 0.3 grams of saturated fat and 5.7 grams of sugar!) Wow!

Chocolate Sponge Cake
20 min | 10 min prep | SERVES 12

From: Canadian Diabetes Association

Ingredients
# 4 egg white
# 1/4 teaspoon cream of tartar
# 1/4 teaspoon salt
# 1/3 cup sugar
# 2 egg yolk
# 1 teaspoon vanilla
# 1/4 cup all-purpose flour
# 1/4 cup cocoa

Directions

1. Line an 8 inch square or round cake pan with waxed paper.
2. Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.
3. Beat in sugar gradually, continue beating until stiff peaks form.
4. Beat in egg yolks and vanilla.
5. Combine flour and cocoa and fold lightly into egg mixture.
6. Spread batter in prepared pan.
7. Bake in 325 degree oven 25-30 minutes or until cake springs back when lightly touched.
8. Loosen sides with a sharp knife.
9. Turn out immediately onto a paper towel lined cake rack to cool.

I would imagine this could be baked in a thin layer on the paper as shown in the video. When it is still warm the raspberry mixture could be added with a little whipped cream (not too much to keep the calorie count down) and some fresh or frozen raspberries. Yum!