The Low-Fat Cook

Sunset, Feb, 2000 by Elaine Johnson

HEALTHY CHOICES FOR THE ACTIVE LIFESTYLE

Luscious cakes with no guilt

* Sometimes, only chocolate will do. But if a slab of really intense chocolate cake seems like forbidden fruit when you're counting fat calories, think again. Sunset readers have met the challenge, producing chocolate cakes with deep, dark, rich flavor that comes from unsweetened cocoa, a powdered form of chocolate with most of the fat removed.

So when you want to be kind to your valentine's heart and taste buds too, these cakes are the ticket.

Midnight Chocolate Cake

PREP AND COOK TIME: About 11/4 hours

NOTES: Jane Ingraham of Santa Barbara reworked her great-grandmother's recipe to lower the fat. She calls this rich, dark cake "my number one favorite dessert." Mile-high bakers need to add an extra 2 tablespoons all-purpose flour and decrease the sugar by 2 tablespoons.

MAKES: 8 servings

About 1/4 cup salad oil

About 2/3 cup unsweetened cocoa

1 1/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups sugar

2 large egg whites

1 teaspoon vanilla

Whipped frosting (recipe follows)

1. Oil a metal 8-inch-square or 8-inchwide round cake pan, or a 9-inch-wide, 1 1/2 to 2-inch-deep heart-shaped pan. Line pan bottom with waxed paper cut to fit; oil paper. Dust pan with cocoa, shaking out excess.

2. In a bowl, mix 2/3 cup cocoa, flour, soda, and salt.

3. In another bowl with a mixer, beat to blend sugar, 1/4 cup salad oil, egg whites, vanilla, and 1 cup water. Add flour mixture; stir to mix, then beat until batter is smooth. Scrape batter into prepared pan.

4. Bake in a 350[degrees] oven until cake begins to pull from pan side and springs back when lightly pressed in center, 35 to 40 minutes.

5. Let cool in pan on a rack for 10 minutes. Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan, and gently pull off and discard waxed paper. Let cool about 1 hour. Invert a flat plate onto cake; holding rack and plate together, turn cake over onto plate. Spread cake with whipped frosting, swirling with small spatula. Lightly dust with more cocoa.

Per serving: 336 cal., 23% (77 cal.) from fat; 4.9 g protein; 8.6 g fat (1.6 g sat.); 64 g carbo (2.8 g fiber); 252 mg sodium; 0 mg chol.

Whipped Frosting

PREP AND COOK TIME: About 15 minutes

NOTES: If you are concerned about egg safety, use a thermometer to check frosting temperature as it cooks; it should be between 140[degrees] and 150[degrees] for 3 minutes. A double boiler is most effective for heating the mixture evenly.

MAKES: 2 cups

1 large egg white

1/2 cup sugar

1/8 teaspoon cream of tartar

1/2 teaspoon vanilla

1. Use a double boiler, or snugly nest a 2- to 3-quart metal bowl in a 2- to 3- quart pan. Add 1 inch water to base of double boiler or pan. Bring to boiling over high heat.

2. Meanwhile, in double boiler top or bowl, combine egg white, sugar, 2 tablespoons water, and cream of tartar. Beat with a portable mixer until blended. Nest over boiling water; immediately reduce heat to maintain a gentle simmer. With mixer on medium speed, beat icing until it holds peaks that curve slightly, 5 to 7 minutes (overcooked, the icing gets grainy).

3. At once, remove icing from hot water. Mix in vanilla. Use, or if making up to 1 hour ahead, set pan or bowl in cool water to stop cooking, and cover airtight.

Per 1/4 cup: 51 cal., 0% (0 cal.) from fat; 0.4 g protein; 0 g fat; 13 g carbo (0 g fiber); 7 mg sodium; 0 mg chol.

Midnight Orange Cake

Follow directions for midnight chocolate cake (at left), adding 1 teaspoon grated orange peel to the batter in

step 3. Follow directions (page 150) for whipped frosting, adding 1/2 teaspoon grated orange peel with the vanilla in step 3.

Per serving: 336 cal., 23% (77 cal.) from fat; 4.9 g protein; 8.6 g fat (1.6 g sat.); 64g carbo (2.8 g fiber); 252 mg sodium; 0 mg chol.

Black Forest Cake

PREP AND COOK TIME: About 1 hour

NOTES: If desired, mound up to 2 tablespoons semisweet chocolate curls on top of the frosted cake.

MAKES: 8 servings

1. In a bowl, combine 1 can (1 lb.) drained pitted tart pie cherries in water and 1/4 cup kirsch. Let stand at least 30 minutes, stirring occasionally.

2. Follow directions for midnight chocolate cake batter (page 150), using an 8-inch-wide round pan. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers.

3. Meanwhile, follow directions for whipped frosting (page 150), using 2 large egg whites, 1 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and 1 teaspoon vanilla.

4. Drain cherries, pouring kirsch into a small pitcher.

5. To assemble cake, place bottom layer on a flat plate, cut side up. Spread cut side with about 1/4 the frosting; dot with 1/2 the cherries. Set center cake layer on frosting; spread with about 1/4 the frosting; dot with remaining cherries. Lay top of cake, cut side down, onto cherries. With a small spatula, swirl remaining frosting over cake. Cut cake into wedges; drizzle each portion with reserved kirsch.

Per serving: 428 cal., 18% (77 cal.) from fat; 5.8 g protein; 8.6 g fat (1.6 g sat.); 84 g carbo (2.8 g fiber); 263 mg sodium; 0 mg chol.