Best 4 Rich Low Fat Chocolate Cake Kosher Dairy Recipes
Craving a decadent chocolate cake that's both rich and low in fat, while also adhering to kosher dairy dietary guidelines? You're in luck! This article presents a collection of delectable recipes that cater to your specific needs. From classic chocolate cakes with a moist and fluffy texture to flourless cakes with a dense and fudgy interior, these recipes use innovative ingredients and techniques to achieve a symphony of flavors without compromising on your health goals or kosher dietary restrictions. Prepare to embark on a delightful journey as we explore the world of irresistibly rich yet low fat kosher dairy chocolate cakes.
Let's cook with our recipes!
ULTRA-DELISH LOW-FAT CHOCOLATE CAKE
Steps:
- Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.
RICH LOW FAT CHOCOLATE CAKE (KOSHER-DAIRY)
The ultimate birthday cake! This cake is so delicious, moist and rich, you won't believe it has less than 30% fat. Top it with chocolate syrup, sprinkle to decorate and don't forget the candles....
Provided by Smadars Sane Way Cc
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 390 degrees F. (180 C).
- Grease baking pan with a little bit of the margarine.
- Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified.
- Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding -- and so on, until all mixes up nicely to a homogeneous mixture.
- Pure into greased baking pan (square or round) and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch.
- When the cake is ready I take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist.
- To decorate, I use chocolate syrup, usually Hershey's (w/0g fat)- and spread it all over as if it was frosting. It's good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor.
- Enjoy!
- *** You may substitute the dairy pudding with soy pudding to make this cake Pareve.
- 20 Servings - Nutritional Values for 1 Serving: 202 Calories, 31.5 grams Carbohydrates, 3.2 grams Proteins, 6.6 grams Fat, 21.6 Milligrams Cholesterol - 29.4% Fat!
Nutrition Facts : Calories 217.7, Fat 7.3, SaturatedFat 1.9, Cholesterol 23.1, Sodium 275.3, Carbohydrate 34.6, Fiber 0.9, Sugar 21, Protein 3.8
LOW FAT YELLOW CAKE (KOSHER-DAIRY)
Have you ever thought it's possible to bake a delicious, moist, low fat yellow cake? well, yes it is! I made some experiments in the kitchen and came out with this unbelievably amazing yellow. Very easy to prepare. Here it is, finally!!!
Provided by Smadars Sane Way Cc
Categories Kosher
Time 55m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 360°F.
- Dump corner of paper towel in butter and grease baking pan, square or round.
- Mix all ingredients in bowl #1 using a hand mixer (high speed).
- Manually, mix all ingredients in bowl #2.
- Spoon one spoon of flour mixture and evenly flour the greased baking pan.
- Gradually and alternately add mixture #1 & #3 to flour mixture, using a hand mixer (medium-low speed), until mixture is homogenous and smooth - it's not a thin mixture.
- Bake 45 minutes until cake is ready: golden-brown, dry and bouncy to touch.
- Enjoy!
Nutrition Facts : Calories 217.3, Fat 7.3, SaturatedFat 4.3, Cholesterol 49.1, Sodium 224.2, Carbohydrate 34.4, Fiber 0.5, Sugar 21.3, Protein 3.9
LOW-FAT CHOCOLATE CAKE
"This yummy cake is so chocolaty and satisfying," relates Diana Scofield of Niceville, Florida. "I sometimes enjoy it with a scoop of fat-free ice cream."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 176 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 42g carbohydrate, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use good quality chocolate for the best flavor. A high cocoa content chocolate will give the cake a richer taste.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more easily and create a smooth batter.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- This cake can be made ahead of time and stored in the refrigerator for up to 3 days. Bring it to room temperature before serving.
Conclusion:
This rich and low-fat chocolate cake is a delicious and decadent treat that is perfect for any occasion. It is easy to make and can be customized to your liking. With its moist and fluffy texture and rich chocolate flavor, this cake is sure to be a hit with everyone who tries it.
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