Recipe(tried): Chocolate Spongecake

Here's the yummy virtually fat-free chcolate cake I made today and shared with a neighbor. The recipe is from the cookbook, The New Vegetarian Epicure by Anna Thomas. Well worth the extra work of chopping small amounts of dried apricots and raisins. Very, very yummy! Recipe says it serves 8-10. It has no nutrition totals listed. I served it just dusted with confectioner's sugar, the recipe called for serving it with a fresh berry sauce and whipped cream.

Chocolate Spongecake

2 Tablespoons minced dried apricots
1/4 cup raisins, chopped
2 Tablespoons cognac (I used dark rum)
2 Tablespoons water
1/2 teaspoon almond extract (I used vanilla)
1 cup sifted white flour
2/3 cup Dutch process cocoa
2 teaspoons espresso powder (I used decaf instant coffee granules)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
pinch of cream of tarter
1 cup plain non-fat yogurt
1 1/3 cups packed light-brown sugar
6 large egg whites, at room temperature
confectioner's sugar

Prepare a 9 inch springform cake pan; oil or butter it lightly and dust it with flour. (I sprayed it with Pam and dusted it with flour).

Preheat the oven to 350 degrees F.

Combine the minced dried apricots, chopped raisins, cognac, water and almond extract in a small skillet and warm over low heat until the liquid begins to steam. Stir it a bit and leave the fruits to macerate while you prepare the batter.

Sift together the dry ingredients, except the brown sugar.

In an ample mixing bowl, beat together the yogurt and brown sugar until smooth.

In another bowl, whisk or beat the egg whites until they hold firm, glossy peaks.

Stir the macerated fruits and their liquid into the yogurt-sugar mixture. Then stir in the dry ingredients. You will have a stiff batter.

Mix in about 1/3 of the egg whites very thoroughly to loosen it, then fold in the remaining whites.

Pile the batter carefully into the prepared pan and bake at 350 degrees F. for about 35 minutes. Test by inserting a toothpick or a very thin knife near the center; the cake is done when the toothpick comes out clean.

Cool the cake in its pan for about 10-15 minutes, then carefully remove it and cool it completely on a rack.

Dust it with confectioner's sugar and serve with a fresh berry coulis and with whipped cream on the side.