| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Fruits, Grains | Dutch | 1 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 2 | Egg whites | |
| 2 | c | All-purpose flour |
| 1 | c | Unsweetened cocoa powder |
| preferably Dutch-process | ||
| 2 | t | Baking powder |
| 1 | t | Baking soda |
| 1 | t | Salt |
| 1 | c | Buttermilk |
| 1 | c | Fruit puree fat replacement |
| previous recipe or store | ||
| bought | ||
| 1/3 | c | Canola oil |
| 2 | T | Instant coffee granules |
| 2 | t | Pure vanilla extract |
| 2 3/4 | c | Granulated sugar |
| 2 | T | Chopped hazelnuts or almonds |
| 3 | oz | Bittersweet or semisweet |
| chocolate coarsely | ||
| chopped | ||
| 3 | T | 1 percent milk |
| FRUIT PUREE FAT REPLACEMENT: | ||
| 2 | Ripe but firm medium pears | |
| well washed | ||
| 2 | Apples, well washed | |
| 3/4 | c | Water |
| 1 | T | Lemon juice |
| 1 | T | Lecithin granules |
INSTRUCTIONS
COOKING LIVE SHOW #CL8968 All recipes courtesy of Patsy Jamieson, Eating Well Magazine FRUIT PUREE FAT REPLACEMENT: Cut fruit into eighths (do not core); place in a heavy medium saucepan. Add water, lemon juice and lecithin and bring to a simmer. Reduce heat to low; cover and simmer, stirring and mashing fruit occasionally, until mushy, 35 to 45 minutes. Let cool slightly. Press through a fine sieve (or food mill fitted with a fine grate) into a bowl. (It will have an applesauce-like texture.) Let cool completely. The fruit puree will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months. Yield: 1 3/4 cups Per Serving (one tablespoon): 15 calories, 0g fat, 0mg sodium, 0mg cholesterol CAKE: Preheat oven to 325 degrees. Lightly oil a 12 cup Bundt pan or coat it with nonstick spray. Place eggs and egg whites in a large mixing bowl and set bowl in a pan of hot water; stir occasionally to warm eggs. Meanwhile, sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Set aside. In another medium bowl, whisk buttermilk, fruit puree, oil, coffee granules and vanilla. Set aside. Remove bowl of eggs from water. Beat with an electric mixer on low speed. Gradually add sugar. Increase mixer speed to high and continue beating until mixture is thick and pale, about 5 minutes. With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg mixture, making 3 additions of dry ingredients and 2 additions of buttermilk mixture. Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until top springs back when touched lightly and cake shrinks away slightly from sides of pan. Place on a wire rack to cool for 10 minutes. Loosen edges and invert cake onto rack. Cool completely. To make glaze: Spread hazelnuts in a shallow pan and bake in a 325 degree oven for 5 to 7 minutes, or until fragrant. Let cool. In a small heavy saucepan, combine chocolate and milk; heat over low heat, stirring, until glaze is smooth. Place cake on a serving plate. Carefully pour warm glaze over cake, letting it drip down the sides. Sprinkle with the nuts. Yield: 16 servings Per Serving: 290 calories, 4 g protein, 8 g fat, 260mg sodium, 27mg cholesterol Posted to Digest eat-lf.v097.n238 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Sep 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 5521
Calories From Fat: 1272
Total Fat: 149.9g
Cholesterol: 381.8mg
Sodium: 5836.1mg
Potassium: 4344.9mg
Carbohydrates: 1059g
Fiber: 82.7g
Sugar: 675.3g
Protein: 88.6g