Unsweetened cocoa powder boosts the chocolate flavor of this elegant dessert without adding a lot of fat and calories. Source: Diabetic Living Magazine

Diabetic Living Magazine
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine milk and cocoa powder. Heat over medium heat, whisking constantly, until mixture just comes to a boil. Remove from heat. Whisk in unsweetened chocolate and vinegar until smooth. Cool to room temperature. Meanwhile, in a medium mixing bowl, allow egg whites to stand at room temperature for 30 minutes.

    Advertisement
  • Preheat oven to 350 degrees Fahrenheit. Lightly coat an 8x2-inch round tart pan with removable bottom or 8-inch springform pan with nonstick cooking spray; set aside. In a large bowl, stir together flour, the 2/3 cup granulated sugar, the baking powder, baking soda and salt. Stir cooled chocolate mixture into flour mixture until well combined (batter will be thick); set aside.

  • Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 1/4 cup granulated sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Gently fold one-third of the beaten egg whites into the chocolate mixture. Fold in the remaining beaten egg whites just until combined. Spread batter in prepared baking pan. Sprinkle almonds over batter.

  • Bake 25 to 28 minutes or until a wooden toothpick inserted near the center comes out clean.

  • Cool in pan on wire rack for 15 minutes. Remove side of pan. Cool completely. If desired, sprinkle lightly with powdered sugar before serving.

Tips

Tip: We do not recommend sugar substitutes for this recipe.

Nutrition Facts

144 calories; 4 g total fat; 2 g saturated fat; 81 mg sodium. 25 g carbohydrates; 1 g fiber; 4 g protein;