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diabetic chocolate cake

I hadn’t planned on making a collapsed chocolate cake – I started working on a variant of sour cream chocolate cake, based on the constraints that it should use up some of the plain yogurt I had in the fridge, and needed to be sugar free. I made this one in a bundt pan, which isn’t the ideal shape – I’m going to try it again in a round pan soon, and may add more egg whites the next time.

2.5 cups flour
1.5 cups splenda
2 cups plain yogurt
2 tsp baking powder
1/2 cup cocoa powder
1 stick butter
1 bar baking chocolate (8oz)
3 whole eggs, 1 egg white
1/3 cup of cold coffee

beat eggs and whites until frothy. dissolve splenda in eggs, then mix in yogurt and coffee.
melt the chocolate and butter in a double boiler. add to liquid ingredients and blend thoroughly
sift in flour, baking powder and cocoa, mix until smooth
bake 50 minutes in 350 degree oven
will collapse as it cools – serve chilled

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