1 hr 25 min
Nonstick cooking spray
2/3 cup all-purpose flour
1/3 cup whole-wheat pastry flour
¾ cup packed light brown sugar
¼ cup Dutch processed cocoa powder, plus 2 tablespoons
2 teaspoons baking powder
½ teaspoon fine salt
1 cup chocolate malt powder, such as Ovaltine
½ cup low-fat (1 percent) milk
1 large egg white
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 ½ cups boiling water
Confectioners' sugar, for dusting, optional
1. Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
2. Whisk together both flours, ½ cup of the brown sugar, ¼ cup cocoa, baking powder, and salt in a large bowl. In a separate bowl whisk ½ cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves. Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish.
3. Combine the remaining ¼ cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter. Stir the remaining ½ cup malt powder into the boiling water and pour it over the batter. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Cool for 30 minutes on a wire rack. If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls.
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Nutritional analysis per serving
Calories 203; Total Fat 6g (Sat Fat 2.5g, Mono Fat 1g, Poly Fat 0g) ; Protein 4g; Carb 37g; Fiber 1g; Cholesterol 12mg; Sodium 294mg
Dutch processed cocoa has all the rich chocolate flavor of unsweetened cocoa powder without the bitter aftertaste, making it a perfect choice for this super light malted chocolate cake that makes its own fudgy sauce.
Cook's Note: This cake is made to be eaten warm while the cake and sauce are still separate of each other. Leftovers can be enjoyed as a rich chocolate cake with a drizzle of warmed prepared fudge sauce.
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