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Though I've maintained a 70-pound weight loss for decades, I still love chocolate. Heck, I love dessert, period. And I actually eat it a lot more often than one would guess. I'm very careful that my meals do not contain hidden sugars (did you know that 2 tablespoons of bottled salad dressing can have more than a cookie?) so I can enjoy desserts without exceeding recommended daily allowances for sugar overall.
I know I'm not alone in craving chocolate and sweets and just baking more in general as we stay safely home these days. Instead of following a super fattening recipe that could really set you back, I hope you'll try one of these.
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Chocolate Not-Only-In-Your-Dreams Cake
I dreamed of eating a rich, flourless chocolate cake like this for years; I'm one of those “There's no such thing as chocolate cake that's too rich” types. Even when dieting, I have to “cheat” with chocolate from time to time just to keep my sanity.
And then came this cake. It's as rich as they come, and I love it more than any other flourless chocolate espresso cake I've had. Plus, it packs 6 grams of fiber, so it really is guilt free!
If you want to impress your friends (when you're able to see them) or if you're in quarantine alone, store some in the freezer, unbaked, in the ramekins placed within an airtight container. When you need a no-fuss dessert, pop the ramekins in a glass pan filled with some water, as described below, and bake for 30 to 32 minutes.
Ingredients
- Butter-flavored cooking spray
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1 cup dark or light brown sugar (not packed)
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon very finely ground espresso beans (or 1/2 teaspoon instant coffee)
- 1/2 teaspoon salt
- 1/2 teaspoon powdered sugar, optional
- 4 raspberries, optional
- Four 3 1/2 -inch-diameter ramekins (or any small souffle dishes or heat-proof bowls that are a least a few inches tall)
Preheat the oven to 350°F.
Generously mist four 3 1/2 -inch-diameter ramekins with spray. Place them side by side in an 8-by-8-inch baking pan. Add water to the pan until it reaches halfway to the top of the ramekins.
Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites and brown sugar in a large mixing bowl until well combined. Add the cocoa powder, espresso and salt. Stir until just combined and no lumps remain. Divide evenly among the ramekins (each ramekin will be about two-thirds full).
Bake for 21 to 24 minutes, until the tops look silky and puff slightly and a toothpick inserted in the center comes out a bit wet (do not cook them long enough for the toothpick to come out dry). Remove from the oven and carefully transfer the ramekins from the water in the baking pan to a cooling rack. Cool for 5 to 10 minutes. Then invert each ramekin onto a dessert plate. Let stand for 1 minute, and then slowly lift off the ramekin (the cakes should come out on their own; if they don't, run a knife around the edge of the cakes to loosen them). Cool for another 5 to 10 minutes. Use a fine sieve to evenly dust each cake with a light sprinkling of powdered sugar, if desired. Place one raspberry on the center of each cake, if using. Serve immediately.
Makes 4 cakes. Each serving (1 cake) has: 203 calories, 7g protein, 46g carbohydrates, 2g fat, 1g saturated fat, 0mg cholesterol, 6g fiber, 364mg sodium
Recipe from Devin Alexander's The Most Decadent Diet Ever! © 2008 Devin Alexander
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Fast Food Fix Corn Bread
If you're a novice or apprehensive about baking, this recipe is a great choice. This corn bread requires only basic ingredients, and no mixer. It's excellent for breakfast, lunch or dinner with your favorite pot of low-fat chili.
Ingredients
- Butter-flavored cooking spray (or canola or avocado oil spray)
- 3/4 cup yellow corn meal
- 1 1/4 cup unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup fat-free vanilla yogurt (use any vanilla or plain yogurt; if using plain, add 1 teaspoon vanilla extract)
- 4 egg whites, lightly beaten (use 2 whole eggs if you're “conserving” and don't mind the extra fat/calories)
- 3/4 cup sugar
- 3/4 cup skim milk (or any nondairy milk you have on hand)
- 1 tablespoon pure vanilla extract
- 1 tablespoon butter, melted
- 1 small jalapeno cut into thin rounds, if desired
Preheat the oven to 400 degrees. Mist an 8-by-8-inch nonstick baking pan or baking dish with spray.
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