| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Not, Sent | 20 | Servings |
INGREDIENTS
| 5 | tb | Stick margarine |
| 1 | oz | Unsweetened chocolate |
| 2/3 | c | Dutch process cocoa or unsweetened cocoa |
| 1 1/2 | c | Sugar |
| 3 | lg | Egg whites; lightly beaten |
| 1 | lg | Egg; lightly beaten |
| 1 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| Cooking spray |
INSTRUCTIONS
Preheat oven to 325°. Melt margarine and chocolate in a large saucepan over medium heat. Stir in cocoa; cook 1 minute. Stir in sugar, and cook 1 minute (mixture will almost form a ball and be difficult to stir). Remove pan from heat; cool slightly. Gradually add warm chocolate mixture to egg whites and egg, stirring with a whisk until well-blended. Combine flour and baking powder; add flour mixture to chocolate mixture, stirring well. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 325° for 30 minutes ( do not overbake ). Cool on a wire rack. NOTES : per serving: cals - 132 - 29%ff, fat - 4.3g Recipe by: Cooking Light - November/December 1997 Posted to Digest eat-lf.v097.n303 by The Taillons <taillon@earthlink.net> on Nov 29, 1997
A Message from our Provider:
“With Jesus, you can do it”