Description
Served warm, at room temperature or chilled this wonderful cake takes on the consistency of a dense fudge cake without a lot of sugar or fat.
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Directions
Preheat oven to 375 degrees. Coat a 1 1/2 qt. souffle dish with cooking spray and sprinkle with 1/4 tsp. sugar. Set aside.
Combine cocoa and hot water in a bowl; stir well and set aside.
Melt butter in a small heavy saucepan over medium heat. Add flour; cook for one minute, stirring constantly with a whisk. Add milk, 1/4 cup sugar and salt; cook for 3 minutes or until thick, stirring constantly. Remove from heat. Add cocoa mixture; stir well. Spoon into a large bowl and let cool slightly.
Beat egg whites (at room temperature) using the high speed of a mixer until foamy. Add the 3 T. sugar, 1 T. at a time, beating until stiff peaks form. Gently fold 1 cup of egg white mixture into the cocoa mixture; gently fold remaining egg white mixture. Spoon into prepared souffle dish.
Bake at 375 degrees for 35 minutes or until puffy and set. Remove from oven; serve warm, at room temperature, or chilled with warm Turtle sauce. 6 servings at 79 calories each.
Warm Turtle Sauce
6 T. fat-free caramel-flavored syrup
3 T. toasted chopped pecans
Place caramel syrup in a small bowl; microwave on high for 30 seconds until warm. Stir in pecans.
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Ingredients
 Butter-flavored cooking spray
1/4 tsp. sugar
1/2 cup unsweetened cocoa
6 T. hot water
2 T. butter
2 T. flour
3/4 cup low-fat milk
1/4 cup sugar
1/8 tsp. salt
4 large egg whites
3 T. sugar
Warm Turtle Sauce
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