Enjoy the warming comfort of this low-fat decadent dessert.
Serves: 6-8
Preparation time: 20 minutes
Baking time: 35-40 minutes
Oven temperature: 180°C
• 250ml (135g) cake flour
• 160ml (140g) brown sugar
• 45ml (15g) cocoa
• 10ml baking powder
• 15ml vanilla essence
• 30ml canola oil
• 125ml fat-free milk
• 1 large egg white
• 25ml brown sugar
• 75ml stong black coffee
1 Stir the flour, 160ml sugar, cocoa and baking powder together in a bowl. Make a well in the centre.
2 Pour the vanilla essence, oil and three-quarters of the milk into the well and stir from the centre until just combined. Whisk the egg white until soft peaks form and fold into the chocolate batter along with the rest of the milk. Pour the mixture into a greased ovenproof dish.
3 Dissolve 25ml sugar in the coffee and pour over the batter. Bake in a preheated oven for 35 to 40 minutes, or until a skewer inserted comes out clean. Leave to stand for five minutes and serve warm with low-fat ice cream or custard.
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