Unsweetened cocoa powder boosts the chocolate flavor of this elegant dessert without adding a lot of fat and calories. Source: Diabetic Living Magazine
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.
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.
Tip: We do not recommend sugar substitutes for this recipe.
1 1/2 other carbohydrate, 1/2 fat