Chocolate Bundt Cake
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 cup unsweetened cocoa powder -- preferably -- dutch-process
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 cup fruit puree fat replacement -- previous -- or store bought
1/3 cup canola oil
2 tablespoons instant coffee granules
2 teaspoons pure vanilla extract
2 3/4 cups granulated sugar
2 tablespoons chopped hazelnuts or almonds
3 ounces bittersweet or semisweet chocolate -- coarsely
3 table spoons milk, 1% lowfat
Preheat oven to 325 degrees. Lightly oil a 12 cup Bundt pan or coat it with
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