Details

• Servings: 12
• Serving Size: 3/4-inch slice

Ingredients

• 1 stick (1/2 cup) unsalted butter
• 4 oz fine-quality dark chocolate, chopped
• 1/2 cup granulated sugar
• 3 egg whites
• 1 Tbsp canola oil
• 1 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 Tbsp confectioners' sugar, for sprinkling

Preparation

1. Preheat oven to 375° and lightly coat an 8-inch round baking pan with nonstick cooking spray. Line bottom with a round of wax paper or parchment paper. In a microwave-safe bowl, microwave butter and chocolate on high for 20 seconds, stir, and continue to microwave at 20-second intervals until melted. Remove from microwave and whisk mixture until smooth.
2. Whisk granulated sugar into chocolate mixture. Add egg whites, oil and vanilla and whisk well. Sift cocoa powder over chocolate mixture and whisk until just combined.
3. Pour batter into prepared pan and bake in middle of oven for 20 to 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack for 5 minutes. Turn onto a serving plate.
4. Dust cake with confectioners sugar.
5. (After being cooled completely, cake keeps in an airtight container for 1 week.)