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Chocolate Gateau

Yield 2 servings.
After an evening at the theater, enjoy this rich-tasting chocolate cake with a cup of espresso.

Ingredients

  • Vegetable cooking spray
  • 1 (1-ounce) square semisweet chocolate, chopped
  • 1 teaspoon margarine
  • 1/4 cup frozen egg substitute, thawed
  • 2 tablespoons sugar
  • 2 tablespoons light-colored corn syrup
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon plus 2 teaspoons all-purpose flour
  • 2 tablespoons sifted powdered sugar
  • 1 tablespoon unsweetened cocoa
  • 2 teaspoons cornstarch
  • 2 tablespoons skim milk
  • 1/2 teaspoon vanilla extract
  • Fresh raspberries (optional)
  • Fresh mint sprigs (optional)

Nutrition Information

  • calories 299
  • caloriesfromfat 22 %
  • fat 7.3 g
  • satfat 3.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5.8 g
  • carbohydrate 54.1 g
  • fiber 0.0 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 103 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a 6-inch springform pan with cooking spray; line bottom of pan with parchment paper. Coat parchment paper with cooking spray; set pan aside.

  2. Combine chocolate and margarine in a small saucepan; cook over low heat, stirring constantly, until chocolate and margarine melt. Remove from heat; cool slightly. Combine egg substitute and next 3 ingredients, stirring well. Add egg substitute mixture to chocolate mixture, stirring well with a wire whisk. Stir in flour. Pour batter into prepared pan. (Mixture will thinly coat pan.)

  3. Bake at 325° for 20 minutes. Cool in pan on a wire rack 10 minutes. Remove cake from pan; peel off parchment paper, and let cake cool completely on wire rack.

  4. Combine powdered sugar, cocoa, and cornstarch in a small saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in vanilla. Cover and chill thoroughly.

  5. Spread frosting over cake. Cut cake into quarters, forming 4 wedges. Stack 2 wedges to form a layered wedge; repeat with remaining 2 wedges. If desired, garnish with raspberries and mint.

Cooking Light Light Cooking for Two