| | Directions | | Preheat oven to 350°. Coat an 8 inch springform pan with cooking spray. Dust with 1/2 tsp. of the flour. In a medium bowl, combine the melted chocolate, butter, sour cream, egg yolk, vanilla extract, and 3/4 C granulated sugar, stirring until well blended. Fold in cocoa and remaining 1 T of flour. In a large bowl, combine the egg whites and cream of tartar. With an electric mixer on medium speed, beat until soft peaks form. Increase the speed to high. Beat, gradually adding the remaining 1/4 C granulated sugar, until stiff peaks form. Fold about one-third of the egg white mixture into the chocolate mixture. Gently fold in the remaining egg-white mixture. Spoon into the prepared pan. Bake for 30 minutes, or until a wooden toothpick inserted in the center comes out with just a few moist crumbs. Cool on a wire rack. The cake will fall as it cools, leaving a raised edge. Gently press down on the edge as it cools. To serve, remove the pan's side, and place the cake on a serving plate. Sift confectioner's sugar over the cake. |
|
|
| Ingredients | | - |  | 1/2 teaspoon + 1 T unbleached flour |
| - | | 2 ounces semi-sweet chocolate, melted and cooled slightly |
| - | | 2 tablespoons butter or margarine, softened |
| - | | 5 tablespoons fat-free sour cream |
| - | | 1 egg yolk |
| - | | 1/2 teaspoon Vanilla Extract |
| - | | 1 cup granulated sugar, divided |
| - | | 3 tablespoons cocoa powder |
| - | | 4 egg whites, at room temperature |
| - | | 1/8 teaspoon cream of tartar |
| - | | 2 tablespoons confectioners sugar |
| |
| |
