Chocolate Cinnamon Sheet Cake with Almond Cream - 25g Carbs, 2g Fibe
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From Eating Well Magazine
Yield: 18 servings
Active Time: 30 minutes
Total Time: 2 hours
Ease of preparation: Easy
Sheet cakes are a potluck dream: the baking pan holds the cake and
makes it wonderfully portable. This one is accompanied by an almond
"cream" made from heavy cream and reduced-fat sour cream. Together,
the cake and cream replicate the taste of Mexican chocolate with
its undertones of almond and cinnamon. Or make cream cheese frosting
and add 1/4 teaspoon almond extract.
Cake
3 oz unsweetened chocolate, chopped
3/4 cup cake flour (see Ingredient note)
3/4 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp salt
3 large eggs, at room temperature, separated
3/4 cup granulated sugar, divided
1/3 cup packed light brown sugar
5 Tbsp canola oil
1 tsp vanilla extract
1 cup 1% milk
Almond cream
1/3 cup heavy cream
3 Tbsp confectioners’ sugar
1/3 cup reduced-fat sour cream
1 Tbsp amaretto or 1/4 tsp almond extract
1 tsp vanilla extract
1/4 tsp ground cinnamon
1. To prepare cake: Preheat oven to 350 degrees F. Coat a
9-by-13-inch glass baking dish with cooking spray with flour.
Alternatively, spray the pan with regular cooking spray, dust
with flour and tap out the excess.
2. Melt chocolate in the microwave on Medium in 30-second
bursts, stirring after each burst to ensure even melting,
until completely melted. (Alternatively, melt the chocolate
in a double boiler over hot water, stirring constantly.)
Set aside.
3. Whisk cake flour, whole-wheat flour, cocoa, baking powder,
cinnamon and salt in a medium bowl. Set aside.
4. Beat egg whites in a clean medium bowl with an electric
mixer on high speed until soft peaks form. Beat in 1/4 cup
granulated sugar in a slow, steady stream. Continue beating
until stiff peaks form.
5. Beat the remaining 1/2 cup granulated sugar, brown sugar
and oil in a large bowl on medium speed until combined. Beat
in egg yolks one at a time, then melted chocolate and vanilla,
scraping down the sides of the bowl as necessary, until combined.
6. Add 1/2 cup milk to the egg-yolk mixture, beating on low
speed, then add half the flour mixture. Beat in the remaining
1/2 cup milk, then the remaining flour mixture just until
combined. Fold in the whites with a spatula, using long, even
strokes. Scrape the batter into the prepared pan, spreading
evenly to the edges.
7. Bake until a toothpick inserted into the center comes out
with a few moist crumbs attached, 25 to 30 minutes. Cool on a
wire rack for at least 1 hour.
8. To prepare almond cream: Beat cream and confectioners’ sugar
in a medium bowl with an electric mixer on medium-high speed
until the mixture is the consistency of sour cream, about
1 minute. Add sour cream, amaretto (or almond extract), vanilla
and cinnamon; beat to combine. Serve the cake with the almond cream.
Per serving:
196 Calories, 10g Fat (4g Sat, 4g Mono), 44mg Cholesterol,
25g Carbs, 4g Protein, 2g Fiber, 151mg Sodium, 86mg Potassium
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 other carbohydrates, 1 1/2 fat
Ingredient note:
Cake flour is a less dense, low-gluten form of milled flour.
If you can’t find it, use all-purpose flour, but reduce the
amount used by 2 tablespoons per cup.
Cover the cake and store at room temperature for up to 1 day.
Cover and refrigerate the almond cream for up to 1 day.
February 3rd, 2006 at 5:26 pm
I am sure it would be just as good without the cinnamon…
after all it is chocolate… plus the amaretto or almond
extract will add a lot of flavor on its own!!
Enjoy,
Gloria
Could I omit the cinnamon as I am allergic to it?
Chocolate Cinnamon Sheet Cake with Almond Cream - 25g Carbs, 2g Fiber
From Eating Well Magazine
Yield: 18 servings
Active Time: 30 minutes
Total Time: 2 hours
Ease of preparation: Easy
Sheet cakes are a potluck dream: the baking pan holds the cake and
makes it wonderfully portable. This one is accompanied by an almond
"cream" made from heavy cream and reduced-fat sour cream. Together,
the cake and cream replicate the taste of Mexican chocolate with
its undertones of almond and cinnamon. Or make cream cheese frosting
and add 1/4 teaspoon almond extract.
Cake
3 oz unsweetened chocolate, chopped
3/4 cup cake flour (see Ingredient note)
3/4 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp salt
3 large eggs, at room temperature, separated
3/4 cup granulated sugar, divided
1/3 cup packed light brown sugar
5 Tbsp canola oil
1 tsp vanilla extract
1 cup 1% milk
Almond cream
1/3 cup heavy cream
3 Tbsp confectioners’ sugar
1/3 cup reduced-fat sour cream
1 Tbsp amaretto or 1/4 tsp almond extract
1 tsp vanilla extract
1/4 tsp ground cinnamon
1. To prepare cake: Preheat oven to 350 degrees F. Coat a
9-by-13-inch glass baking dish with cooking spray with flour.
Alternatively, spray the pan with regular cooking spray, dust
with flour and tap out the excess.
2. Melt chocolate in the microwave on Medium in 30-second
bursts, stirring after each burst to ensure even melting,
until completely melted. (Alternatively, melt the chocolate
in a double boiler over hot water, stirring constantly.)
Set aside.
3. Whisk cake flour, whole-wheat flour, cocoa, baking powder,
cinnamon and salt in a medium bowl. Set aside.
4. Beat egg whites in a clean medium bowl with an electric
mixer on high speed until soft peaks form. Beat in 1/4 cup
granulated sugar in a slow, steady stream. Continue beating
until stiff peaks form.
5. Beat the remaining 1/2 cup granulated sugar, brown sugar
and oil in a large bowl on medium speed until combined. Beat
in egg yolks one at a time, then melted chocolate and vanilla,
scraping down the sides of the bowl as necessary, until combined.
6. Add 1/2 cup milk to the egg-yolk mixture, beating on low
speed, then add half the flour mixture. Beat in the remaining
1/2 cup milk, then the remaining flour mixture just until
combined. Fold in the whites with a spatula, using long, even
strokes. Scrape the batter into the prepared pan, spreading
evenly to the edges.
7. Bake until a toothpick inserted into the center comes out
with a few moist crumbs attached, 25 to 30 minutes. Cool on a
wire rack for at least 1 hour.
8. To prepare almond cream: Beat cream and confectioners’ sugar
in a medium bowl with an electric mixer on medium-high speed
until the mixture is the consistency of sour cream, about
1 minute. Add sour cream, amaretto (or almond extract), vanilla
and cinnamon; beat to combine. Serve the cake with the almond cream.
Per serving:
196 Calories, 10g Fat (4g Sat, 4g Mono), 44mg Cholesterol,
25g Carbs, 4g Protein, 2g Fiber, 151mg Sodium, 86mg Potassium
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 other carbohydrates, 1 1/2 fat
Ingredient note:
Cake flour is a less dense, low-gluten form of milled flour.
If you can’t find it, use all-purpose flour, but reduce the
amount used by 2 tablespoons per cup.
Cover the cake and store at room temperature for up to 1 day.
Cover and refrigerate the almond cream for up to 1 day.