chocolate: Eat Your Fruit, Too: Less sugar, Less Fat Chocolate Peach Cake

Sunday, September 5, 2010

Eat Your Fruit, Too: Less sugar, Less Fat Chocolate Peach Cake

Last week, peaches were ridiculously cheap at the grocery store, so I picked up several and munched on them at breakfast on a daily basis.

It turned out that they were also ridiculously delicious, and my mind quickly wandered to contemplations regarding combinations of this ridiculous deliciousness with the ridiculous deliciousness of my Scharffen Berger cocoa powder. Cake seemed like an obvious solution, so I poked around a bunch of recipes and came up with an amalgamated recipe that sounded delicious without the addition of excessive fat or sugar.

Ingredients

3/8 cups egg substitute

1/2 cup sucralose (such as Splenda)

1/4 cup brown sugar

1/4 cup fat free Greek yogurt (Chobani recommended)

1/4 cup softened butter

1 cup flour

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

2 tablespoon cocoa powder

1 cup chopped fresh peaches

2 ounces finely chopped bittersweet chocolate (El Rey Apamate 73.5% Cocoa)

Just like in yesterday’s chocolate zucchini cake recipe, this one is lower in fat and sugar. This is especially easy to do with peaches, since they add moisture, which enables you to reduce the fat, and they have naturally-occurring sugar, so adding a lot of sugar just isn’t necessary.

But do you know what is necessary? Chopping some stuff. Including the chocolate, but more sadly, those sweet, innocent peaches.

Oddly, I’ve been feeling attached to fruits and vegetables and have recently felt remorse when chopping them to bits. I haven’t even been a vegetarian for nearly a decade. This probably says something disturbing about me psychologically, but we don’t have time to get into that; we have a cake to make. So pre-heat the oven to 375° F, grease and flour a loaf pan, and pull out the yogurt, butter, brown sugar, sucralose, and egg substitute.