This cake is so dense and moist it might be considered a cross between brownie and cake. In defense of the inclusion of so much delectable chocolate, half of the butter and one fourth of the sugar were removed from the original recipe and fiber added. This still isn’t for the purists, but it is just too good not to fix up and offer to all of the chocolate lovers out there.
Ingredients:
12 oz(s) chocolate chips -- semisweet
2 tbsp ground coffee beans
5 tbsp water
1/2 cup(s) butter
1/2 cup(s) applesauce
1 cup(s) sugar -- look for raw or turbinado
5 egg(s)
1 cup(s) whole wheat pastry flour -- or just whole wheat
2 tbsp powdered sugar -- for dusting top
Directions
1. Preheat oven to 350 degrees. Grease bottom of 13 x 9 pan.
2. Crack one egg gently and pour egg white into mixing bowl and yellow yolk into a small bowl for later. Repeat with other eggs. Whip egg whites until stiff, then pour into another bowl to use the mixer for the rest of the cake.
3. Melt chocolate chips, coffee granules, and water in small saucepan over medium hear stirring constantly until melted. Set aside to cool.
4. In mixing bowl beat butter, applesauce and sugar together until fluffy. Add saved yellow egg yokes to butter/sugar mixture and combine.
5. Gently mix in the cooled chocolate and flour. Fold egg whites in with a large spoon, just until incorporated. Pour into 13x9 pan.
6. Bake 1 hour, or until toothpick inserted in center comes out clean. Don’t worry that top might “crack”. Cool completely before dusting with powdered sugar.
adapted from “Chocolate Chocolate Cake” at Allrecipes.com
Convection Oven: Cooking time reduced to 40 minutes.
Frosting Option: For a frosted cake this tastes great with orange flavored frosting. Use orange flavoring instead of vanilla or orange juice concentrate instead of water in your favorite frosting recipe.
