I am the type of person who believes that fattening foods shouldn’t be tampered with. I don’t like the idea of low-fat Macaroni & Cheese or Diet burgers and chips. I think there is a reason that these things are so fattening, you are only meant to be eating them once every 2-3 months. Making them low-fat/low-sugar etc. takes the indulgence away. But I did a shoot for Avocado Magazine last week and I was asked to develop baking recipes for special diets. Lactose intolerant, gluten intolerant, diabetic, etc. I cam across the most amazing yoghurt cake recipe that is so low in fat but is probably the most moist and delicious cake I have ever eaten, no jokes! The only fat in this recipe comes from the canola oil used, which is, in my opinion, completely guilt-free as it’s good for your heart.
I thought long and hard about how I could transform this delicious yogurt cake recipe into other flavours (you’ll have to wait for the March/April issue of Avocado to see the flavour I used originally) and I thought about maybe trying a chocolate version. Now, for me, chocolate cake is quite a tricky thing because it can be dry VERY easily. But, yet again, the yogurt and tiny bit of oil in this recipe made it absolutely scrumptious and moist.
You could serve this with chocolate buttercream frosting, but that would obviously up the fat content quite a bit so I just made a chocolate ganache with reduced fat cream. Indulgent and almost guilt-free, what more could you ask for?
Question 3 : What is the Italian word for Mirepoix? For the first 2 questions, see previous 2 posts.
Makes 1 standard sized cake
200g (7.05 ounces) dark chocolate, melted
200g (7.05 ounces) fat-free, Bulgarian yogurt
50ml (1.69 fluid ounces) vegetable oil
150g (5.29 ounces) soft brown sugar (I used demerara)
100g (3.53 ounces) ground almonds
10ml (0.34 fluid ounces) dried chilli flakes
30ml (1.01 fluid ounces) cocoa powder
50g (1.76 ounces) dessicated coconut
4 large eggs
140g (4.94 ounces) cake flour
10ml (0.34 fluid ounces) baking powder
100g (3.53 ounces) dark chocolate
50ml (1.69 fluid ounces) reduced fat cream
- Preheat the oven to 180ºC and grease and line a cake pan with baking paper.
- Combine the melted chocolate, yogurt, vegetable oil, sugar, ground almonds, chilli flakes, coconut and cocoa powder in a food processor. Blend until smooth.
- Add the eggs one by one whilst blending. Add the cake flour and baking powder, blend until well incorporated.
- Pour the batter into the prepared tin and bake for 20-25 minutes until a skewer inserted comes out clean.
- Melt the chocolate and pour in the cream, beat well. If it’s too thick add a bit of warmed milk and mix through. The mixture might become lumpy, just microwave for 30 seconds until smooth.
- Pour the ganache over the cake.