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This cake is wonderful because it is tasty and satisfies my sweet tooth yet it is not full of butter.
Pour the batter into the loaf pan and bake for about 1 hour, or until the cake tester placed in the center of the cake comes out clean.
For the glaze, whisk together the confectioner’s sugar and lemon juice and pour over the cake. Clearly this is loaded with sugar, so I would not say that it is healthy, but it is not the worst thing you could be eating. I suppose you could further lighten this by using less sugar or a sugar substitute and maybe using some low fat buttermilk in place of the eggs. Warning: I am a stress baker…and givin the last weeks events…well, that and the holidays…my kitchen smells like a bakery most of the time…and I find that very comforting. I usually steer clear of low fat recipes…because normally they call for more sugar…and what’s the point of that??! I will be taking some days off from blogging….popping in and out on Facebook and Instagram.
WelcomeScoutie Girl is a compilation of design, lifestyle, business, and travel inspiration, advice and projects from a group of creative thinkers and designers who share a unique vision for our bespoke culture. Traditional chocolate mousse has a rich chocolate flavor and an irresistibly silky, fluffy texture. The majority of low-fat mousse recipes replace the whipped cream with low-fat dairy products.
Marshmallow Fluff didn’t work either, but it reminded us of the technique used to make Italian meringues.
The meringue and chocolate mixture are combined in 2 stages so the meringue doesn't collapse.

I have been looking at the nutritional information that Kim at Scrumptious Photography provides for some of the Tuesdays with Dorie recipes, and quite frankly it is scary. Using less sugar would require some trial and error to make sure that the tartness of the lemon is still properly balanced. Comments submitted, if accepted for publication, become the property of the site owner and are subject to the same license.
But this recipe actually uses buttermilk (which is a dream to bake with by the way…) This cake is moist, tender, sweet and cinnamomny…yum.
My hope is that when you leave here you are inspired to go forth and be clever in your own home.
We wanted to do the impossible: Maintain the taste and consistency of a decadent dessert in a low-fat version.
When part-skim ricotta, tofu, low-fat yogurt, and light cream cheese all failed to give us the light and silky texture we wanted, we left low-fat dairy behind. We tried it, beating egg whites in a mixer until fluffy and then “cooking” them by adding a hot sugar syrup.
If the sides of your cake are too brown or not looking pretty (see mine below) then cut off the sides with a serrated knife. Perfect to have Christmas morning… I have only made this in a Bundt pan….but I would think a regular 8 by 8 pan would work fine too.
Sprinkle a layer of topping in the pan…follow with some batter, sprinkle more topping and finish with the rest of the batter.
Next we folded in melted chocolate (for richness) and cocoa powder (for intensity) and chilled our mousse. In the preamble to this recipe, Ina says that this cake was inspired by a yogurt cake recipe she came across from Dorie Greenspan.

Then, while the cake is still warm, pour the lemon sugar mixture over the cake and allow it to soak in. The problem is that it is hard to resist when it is just sitting on the counter staring at me. The texture stayed perfectly creamy and light, but tasters complained that the flavor was harsh and one-dimensional. There is a yogurt cake recipe in Baking which I would assume is at least similar to the one that Ina is referring to. Once you have poured all the mixture over the cake remove the baking rack and roll the cake bottom and sides in the leftover mixture on the sheet pan.
Scaling back the amount of chocolate diminished the flavor but not the harshness, while different combinations of semisweet, bittersweet, milk, and unsweetened chocolate failed to round out the flavor.
It worked because white chocolate isn’t really chocolate at all; it’s mostly fat and sugar. It turns out that chocolate and cocoa need some fat to temper their harshness and develop a full, well-balanced flavor. A little white chocolate has enough fat to mellow the flavor and adds just 10 calories to our low-fat dessert. You may need to scrape the mixture from the sides of the blender or food processor and blend again. The hummus should have the texture of a thick Greek yogurt so add a little more liquid if you need to.Transfer to a serving dish and sprinkle with a little paprika or cayenne.

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