I heart film. - A little over a year ago I bought a Canon Ae-1 and last week I found the first roll of film I shot on it and finally had it processed (Its been a crazy year ...
Wednesday, June 8, 2011
Um, wrong - cause I already do all that. I don't eat convenience foods and unfortunately I really have fallen in love with baking. Telling me to make my own desserts will not help me lose the weight I gained during pregnancy - quite the opposite. I have to go the much harder route - if I want to lose I have to find a way to eat a lower calorie diet at home. Which means what I really have to do is find a way to make 'diet' food something I actually enjoy making and eating. Cooking is much easier (and more fun) when you aren't concerned with the amount of butter you are using.
And of course, when my birthday rolled around a few weeks ago and I really wanted to make a chocolate cake, that meant I needed to find something that wouldn't undo all my hard work. I immediately thought of Angel Food cake, which is one of my favorite things anyway. I had always wanted to try a chocolate one and I found this recipe filed under 'healthy' on Epicurious and I thought I would give it a try. You know what, its really good. Its slightly more dense than traditional Angel Food cake and could easily be used to substitute any chocolate cake if needed. Its not too sweet, very chocolatey and only has 185 calories a slice (less if you are making more than 8 slices - which we did). Its the perfect indulgence for those on a restricted diet and its tastes great even if you aren't. We had it with just a dollop of Greek yogurt that I stirred some vanilla bean into, and we loved it!
Diet Friendly Chocolate Cake
from Chef Albaladejo at Four Seasons Aviara
1 1/2 cup sugar
1 cup all-purpose flour
1/4 cup unsweetened cocoa
1/4 tsp salt
12 egg whites
1 tsp fresh lemon juice
1 tsp vanilla extract
Preheat oven to 163 C / 325 F
Sift 1 cup of the sugar, flour, cocoa and salt together in a small bowl.
In a (very) large mixing bowl beat egg whites, lemon juice and vanilla on medium-high until peaks form. Add sugar and beat on high until semi-stiff peaks form (don't overbeat they will break down).
With a rubber spatula slowly and gently fold in dry ingredients until all incorporated. Spoon into a tube pan and cook for 45-55 minutes or until the top springs back when you touch it (I found it to be on the lower end of that time frame).
Remove from oven and invert onto a wire cooling rack to cool (if you don't invert the cake will sink!). Gently remove cake from pan after it has completely cooled and serve. Its great with yogurt or cream or marscapone, dusted in powdered sugar, with a light glaze, with fruit...you name it, the possibilities are endless!