Essential EatingWell Chocolate Bundt Cake
An adaptation of EatingWell's popular Died-and-Went-to-Heaven Chocolate Cake, this recipe is from reader Barr Hogen of San Francisco. “I love chocolate--it has antioxidants--but Americans need more fiber in our diet. So I added prunes, which provide a lot of moisture, and flaxseeds, which have the added benefit of omega-3s,” she wrote. “If you can squeeze fiber into your decadent dessert, why not?”
Equipment: 12-cup bundt pan
Flaxseeds are one of the best plant sources of omega-3 fatty acids. They provide both soluble fiber, linked to reduced risk of heart disease, and insoluble fiber, which provides valuable roughage. Flaxseeds are perishable, so purchase whole seeds (instead of ground flaxmeal), store in the refrigerator and grind in a clean coffee grinder or dry blender just before using.
Rice bran oil is made from the nutritious bran and germ layers of rice. It has a high smoke point, 490°F, making it an excellent choice for frying, and a delicate flavor, so it is ideal for baking. Look for it in natural-foods stores. For more information, visit www.californiariceoil.com.
Tip: To make prune puree: Combine 6 ounces (1 cup) pitted prunes with 6 tablespoons hot water in a food processor; process until smooth. Makes 1 cup.
3 other carbohydrate, 2 fat