CHOCOLATE ORANGE CAKE - VERY LOW FAT
While it's not as light as a normal cake, the denseness contributes to the dark chocolate feel. It sparkles throughout with the taste of orange, and because it's not a super-sweet cake, the icings provide just the right accent without being cloying.
Categories Desserts Low Fat Low Fat Desserts Dessert Desserts Dessert
Yield 16
Number Of Ingredients 25
Steps:
- Combine the flours, sugar, baking soda, salt, cocoa, and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, water, and orange juice. Beat by hand or with a mixer on low speed just until well-combined, about 1-2 minutes. Stir in the grated orange peel, and pour into the prepared pan.
- Bake for about 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then invert it onto a serving platter and cool completely.
- When the cake is cool, make the icings. For each icing, mix the ingredients in separate small bowls. One half teaspoon at a time, stir in enough extra orange juice to make a drizzling consistency. Drizzle the chocolate icing over the cake, wait a few minutes for it to set, and then drizzle the orange icing.
- Makes 16 servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 16 Amount Per Serving Calories
LOW FAT CHOC-ORANGE CAKE
This recipe was passed on to me and it a delicious low fat cake. Each slice only yields 1.7g fat. Great for when that sweet urge hits.
Provided by Sueie
Categories Dessert
Time 50m
Yield 10 slices
Number Of Ingredients 8
Steps:
- Preheat oven to 180deg C.
- Beat egg whites and sugar together for 1 minute.
- Stir baking soda into apple sauce (it will bubble slightly) and then add to bowl.
- Gently fold in flour, rind and choc chips alternately with orange juice.
- Pour into prepared loaf tin.
- Bake 30- 35 minutes or until toothpick comes out clean.
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.
LOW FAT CHOCOLATE ORANGE CAKE
This cake is fabulous and when you crave something scrumptious but don't want all the fat and calories look no further. This is good topped with your favorite sorbet or fat free vanilla yogurt.
Provided by Shirl J 831
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F
- Spray a bundt pan,or a 8x8 pan with nonstick vegetable spray.
- In a medium bowl, beat the egg for 2-3 minutes at medium speed.
- Add sugar gradually till the mixture is pale yellow and is thickened.
- Add remaining ingredients except the garnishes.
- Pour into the pan and bake about 30 minutes, till it is tested with a toothpick that comes out clean.
- Cool completely, turn out onto a plate and sprinkle with the cocoa and orange peel.
CHOCOLATE-ORANGE DECADENCE
Categories Cake Liqueur Food Processor Mixer Chocolate Dessert Bake Raspberry Orange Triple Sec Bon Appétit
Yield Serves 12
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with waxed paper. Using vegetable peeler, remove peel from oranges in strips. Coarsely chop peel in processor, stopping occasionally to scrap down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add marmalade and puree. Using electric mixer, cream butter with pureed mixture and vanilla in large bowl until light and fluffy. Beat in remaining 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift dry ingredients into small bowl. Mix dry ingredients into batter alternately with orange juice.
- Divide batter between prepared pans. Bake cakes until tops are golden brown and tester inserted in centers comes out clean, about 38 minutes. Cool cakes in pans on racks 10 minutes. Run sharp knife around pan sides to loosen cakes. Turn cakes out onto racks; cool. Peel off paper.
- For the chocolate ganache:
- Bring cream and butter to simmer in heavy large saucepan. Reduce heat to low. Add chopped chocolate and stir until melted. Mix in remaining ingredients. Pour ganache into large bowl. Freeze until very thick but still spreadable, stirring frequently, about 1 hour 15 minutes.
- For glaze:
- Melt marmalade in heavy small saucepan over low heat. Remove from heat. Mix in Grand Marnier.
- Cut each cake into 2 layers. Place 1 layer on plate. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with second cake layer. Brush with 1/4 of glaze. Spread 3/4 cup ganache over. Top with 1 1/2 baskets berries (about 2 1/2 cups). Spread 1/2 cup ganache over third cake layer. Invert, chocolate side down, over berries. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with fourth cake layer. Brush with remaining glaze. Spread 3/4 cup ganache over top of cake. Spoon 1 cup ganache into pastry bag fitted with medium star top. Spread remaining ganache over sides of cake, drawing icing spatula up to create vertical lines. Pipe decorative border of ganache around top and bottom edges of cake. Freeze cake 20 minutes. Arrange remaining berries atop cake, covering completely. (Can be prepared 1 day ahead. Cover cake loosely with plastic wrap and refrigerate.)
- Garnish cake with mint sprigs. Serve cake at room temperature.
FAT-FREE ORANGE ANGEL CAKE WITH TOPPINGS
Each bite is light and refreshing-just like orange cotton candy! Enjoy as is or with your choice of toppings: a rich orange-brandy sauce or a light yogurt-fruit toss.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and orange juice with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- In 1-quart saucepan, heat preserves, corn syrup and lemon juice over low heat, stirring constantly, until preserves are melted. Remove from heat; stir in brandy.
- In large bowl, gently mix yogurt and fruit until coated. Serve cake with sauce or fruit mixture.
Nutrition Facts : Calories 290, Carbohydrate 65 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 45 g, TransFat 0 g
DECADENT CHOCOLATE ORANGE CAKE
Moist orange cake layers separated by dark chocolate ganache and orange flavored cream cheese filling.
Provided by schmerna
Categories Desserts Chocolate Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat two 8 inch round cake pans with cooking spray, and line bottoms with parchment paper.
- Using a vegetable peeler, remove zest from oranges in strips. Place in food processor, and coarsely chop, stopping occasionally to scrape down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add 1/4 cup marmalade, and pulse until mixture is pureed. Transfer to a large bowl. Add 3/4 cup unsalted butter, and 1 teaspoon vanilla.
- With an electric mixer, cream mixture until light and fluffy. Beat in 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift together flour, baking powder, and baking soda into small bowl. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Divide batter into prepared pans.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- For the Chocolate Ganache: Bring cream and butter to simmer in heavy large saucepan. Remove from heat, add chocolate chips and stir until melted.
- For Orange Cream Cheese Filling: in a small bowl, beat together cream cheese, 1 tablespoon sugar, and 2 tablespoons marmalade.
- To assemble cake: Cut each cake into 2 layers. Place 1 layer on plate. Spread filling on the bottom cake. Pour hot ganache over bottom layer, let cool slightly. Top with second cake layer. Spread with filling. Pour hot ganache over second layer. Repeat for third layer. Top with fourth cake layer. Pour remaining ganache over entire cake for a shiny finish. Refrigerate uncovered cake until ganache is a hard coating.
Nutrition Facts : Calories 704.8 calories, Carbohydrate 77.5 g, Cholesterol 157.2 mg, Fat 43.5 g, Fiber 2.8 g, Protein 8.1 g, SaturatedFat 26.3 g, Sodium 141.5 mg, Sugar 50 g
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.
FLOURLESS DARK CHOCOLATE ORANGE CAKE RECIPE BY TASTY
Here's what you need: dark chocolate, unsalted butter, egg yolks, orange zest, egg whites, sugar, heavy cream, orange extract, powdered sugar
Provided by Hector Gomez
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F (135°C) and grease a 9-inch (23 cm) springform pan.
- In a large mixing bowl, add the chocolate and butter. Melt in the microwave at 15-second intervals. Stir often and make sure the chocolate doesn't burn, then set aside to cool for a few minutes
- Add the egg yolks and the orange zest to the chocolate mixture and stir to combine.
- In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy. Gradually add the sugar. Continue beating on high speed until soft peaks form.
- Gently fold ¼ of the egg white mixture to the chocolate mixture. Gently fold in the remaining egg white mixture. Be careful not to deflate the eggs. Stir until fully combined. Some streaks are fine.
- Pour into prepared pan.
- Bake in the oven for 45-50 minutes or until the sides of the cake gently pull away from the pan.
- For the orange whipped cream, beat together heavy cream, orange extract, and sugar.
- Top with whipped cream and garnish with orange zest.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 28 grams, Fat 41 grams, Fiber 1 gram, Protein 14 grams, Sugar 23 grams
LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE
Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
- Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg
DARK CHOCOLATE ORANGE CAKE
This cake is a dry and grainy texture with a hint of orange.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Yield 14
Number Of Ingredients 11
Steps:
- In a bowl, cream the butter with the sugar. Beat in the eggs, then the sour cream, vanilla and orange rind.
- In another bowl, stir together the flour, cocoa, baking soda and salt. Beat into the creamed mixture just until incorporated and then stir in the almonds.
- Turn the batter into a greased and floured tube pan. Bake in a 350 degrees F (175 degree C) oven for 1 hour, or until it tests done with a toothpick. Let cool on a rack. Makes 16 servings.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 39.1 g, Cholesterol 79.8 mg, Fat 15.2 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 7.6 g, Sodium 149.5 mg, Sugar 21.9 g
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ORANGE CHOCOLATE CAKE - JAMIE GELLER
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- 1 Spray a 10" fluted tube pan or a 13"x9"x2" baking pan with nonstick coating; dust with unsweetened cocoa powder.
- Set aside.2 In a large mixing bowl combine cake mix, yogurt, orange juice, water, egg, egg whites, cooking oil, and cinnamon.3 Beat with an electric mixer on low speed for 4 minutes.
- Stir in orange peel. Pour into prepared pan.4 Bake in a 350 degree oven for 40 to 50 minutes for tube pan or 35 to 40 minutes for a 13"x9"x2" baking pan or until a toothpick inserted near the center comes out clean.5 Cool in pan on a wire rack 10 minutes.
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