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1 cake
suggest servings
| 1 | ounce | chocolate unsweetened | unsweetened, chopped |
| 1/3 | cup | canola oil | |
| 2 1/4 | cups | flour, all-purpose | |
| 1/2 | cup | cocoa powder | plus 2 tablespoons |
| 1/2 | teaspoon | baking powder | |
| 3/4 | teaspoon | baking soda | |
| 1/4 | teaspoon | salt | |
| 1 | large | egg | |
| 2 | large | egg whites | |
| 2 | cups | sugar | |
| 1 | teaspoon | instant coffee | |
| 1/4 | cup | yogurt, non-fat | plain |
| 2 1/2 | teaspoons | vanilla extract | |
| 1/4 | cup | water |
Preheat oven to 350.
Generously grease a 12 cup bundt pan.
In a small saucepan over low heat, mix together chocolate andamp; oil.
Stir often until smooth andamp; set aside.
Sift together flour, cocoa,baking powder, baking soda and salt.
In a large mixing bowl with electric mixer on medium speed, beat egg whites, sugar and coffee powder until very light and fluffy.
Turn mixer to low and beat in half dry ingredients.
Beat in yogurt, vanilla, 1/4 cup water,chocolate mixture and remaining dry ingredients.
Beat just until smooth. Turn batter into pan.
Bake 40-45 minutes or until toothpick inserted into middle comes out clean.
Put on wire rack to cool completely.
Invert cake onto rack and then onto serving platter.
| % Daily Value* | |
| Total Fat 24.0g | 37% |
| Saturated Fat 4.0g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 309mg | 13% |
| Total Carbohydrate 164.0g | 55% |
| Dietary Fiber 6.0g | 25% |
| Sugars 104.0g | |
| Protein 14.0g | 28% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 7% | Iron | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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A delightful gourmet recipe brought to you by Real Food Direct
