Recipe adapted from The Everyday Gourmet
Diabetes Cookbook by Mary Donkersloot, R.D.
Espresso Angel Food
Cake with Chocolate Sauce
1 1/4 cups granulated sugar - divided use
1 1/4 cups cake flour
2 tablespoons finely ground espresso powder
1 tablespoon ground cinnamon
Whites of 12 large eggs
1 1/2 teaspoons cream of tartar
Chocolate Sauce (recipe follows)
- Preheat oven to 350°F (175°C)
and center oven rack.
- Have ready, but do not grease, two 9-inch
nonstick cake pans.
- Sift together half the sugar, the cake
flour, espresso powder and cinnamon. Set aside.
- In a very large bowl, whip the egg whites
and cream of tartar with an electric mixer on medium speed until
foamy. Beat in the remaining sugar 1 tablespoon at a time until
stiff peaks form, about 5 minutes.
- Gradually fold the sifted dry ingredients
into the meringue.
- Divide the mixture evenly between the
two pans and bake for about 20 to 25 minutes or until the cakes
are golden brown and firm. Remove from the oven and invert the
pans on a rack to cool. Let cool completely in the pans, about
1 hour. Loosen around the edges of the pan with a small knife
and turn the cakes out onto a platter.
- Slice the cakes into 8 wedges each and
serve on individual dessert plates with chocolate sauce drizzled
on top, if desired.
Makes 16 servings.
Chocolate Sauce
3 ounces semisweet chocolate
3 ounces low fat cream cheese, at room temperature
1/4 cup non-fat milk, or more as needed
1/2 cup powdered sugar
- In a nonstick pan on medium-low heat,
melt the chocolate squares. Blend together the cream cheese and
the milk with a whisk. Combine this mixture and the powdered
sugar with melted chocolate and whisk until smooth. If a thinner
consistency is desired, add a bit more milk. Spread on the cake
with a knife or drizzle over cake.
Per Serving with chocolate sauce: Calories:
150, Fat (g): 2.5, Calories from Fat (%): 15, Cholesterol (mg):
less than 5, Carbohydrates (g): 29, Protein (g): 4, Fiber (g):
.5, Sodium (mg): 95
Source: Adapted from The Everyday Gourmet
Diabetes Cookbook by Mary Donkersloot, R.D. (Clarkson Potter,
1998).
