Sugarless Rich Chocolate Cake

Print recipe & shopping list
Sugarless Rich Chocolate Cake
Submitted by:
Rating: 
Makes: 12 servings adjust
Per Serving Calories 271 Fat 10 g Sat. Fat 6 g Protein 6 g Carbohydrate 42 g Fiber 4 g Sodium 302 mg Cholesterol 73 mg

Directions
 

Step 1

Heat oven to 325°. Coat a 9-inch springform pan with nonstick cooking oil.

Ingredients

  • 12 ounces Frozen Apple Juice concentrate, thawed, (1 can)
  • 3⁄4 cup Sweet Pitted Prunes
  • 1 stick Unsalted Butter, (1/2 cup)

Step 2

In a medium-size saucepan, heat 1 1/4 cups of the apple juice concentrate with the prunes and butter over medium heat. Cook until butter is melted and mixture just begins to simmer, about 6 minutes. Remove from heat and let stand 5 minutes.

Ingredients

  • 2 cups All-Purpose Flour
  • 3⁄4 cup Unsweeted Cocoa Powder, plus more for dusting
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1⁄2 teaspoon Salt

Step 3

Meanwhile, whisk together flour, 3/4 cup cocoa, baking powder, baking soda, and salt in a large bowl. Carefully transfer apple juice mixture to a blender and mix until prunes are pureed.

Ingredients

  • 3 Eggs
  • 1⁄2 cup 2% Lowfat Milk
  • 2 teaspoons Vanilla Extract

Step 4

Beat eggs in a large bowl until blended. With mixer on medium speed, slowly add apple juice mixture. Beat until evenly blended. On low speed, beat in half the flour mixture, then milk, then the remaining flour mixture. Stir in vanilla; spread into prepared pan. Bake at 325° for 50 minutes or until toothpick comes out with moist crumbs. Cool in pan on wire rack for 10 minutes; then remove pan and cool completely.

Ingredients

  • 6 ounces Raspberries
  • Sugar-Free Vanilla Ice Cream

Step 5

Meanwhile, combine raspberries, remaining apple juice concentrate and 2 tablespoons water in a mini chopper. Pulse until pureed. Strain through a sieve, discard solids. Once cake has cooled, dust top with a little cocoa powder. Slice and serve with raspberry puree and sugar-free ice cream.
Kitchen Monki sign up