I like to experiment with all kinds of cooking and baking, and don't feel the need to follow one particular style or convention.
Although I am not on a diet (see my TWD posts if you don't believe me), I bought The Biggest Loser: Best Recipes from our work bookclub. Being a baker, I could not resist making the Chocolate Fudge Cake from this book.
The cake is based on egg whites, and does not contain any butter or oil, hence it is very low fat. However, I also initially found this cake a little dry. It tasted much better after having been frozen then thawed - it seemed somehow moister. It is obviously not as tasty or decadent as a regular chocolate cake, but if you are on a low fat diet, it allows you to have your cake and eat it, so to speak.
To make this cake, you will need:
60g dark chocolate, finely chopped
1/4 cup cocoa1/4 cup boiling water
6 egg whites
3/4 cup sugar
1/ cup plain flour
Preheat your oven to 170 degrees Celsius, and line a 20cm springform pan with baking paper.
Put the chocolate and cocoa into a bowl, and pour over the boiling water, then mix until smooth.
With an electric mixer, beat the egg whites until they form soft peaks, then add the sugar slowly while continuing to beat the egg whites until they form stiff peaks. Using a rubber spatula, fold in the chocolate mixture, and finally, fold in the flour.
Pour the cake batter into the lined tin and bake for 45 minutes or until cooked through, and cool the cake in the oven with the door ajar.
I served the cake with raspberry coulis and low fat vanilla icecream.