Cake
6 tbs. margarine
4 oz. unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet, or apricot spreadable fruit (no sugar added)
2 tsp. instant coffee crystals
1 egg yolk
1 tsp. vanilla extract
10 3/4 tsp. Equal for Recipes (or 36 packets Equal Sweetener)
3 egg whites
1/8 tsp. cream of tartar
1/4 cup flour
1/8 tsp. salt
Rich Chocolate Glaze
1/4 cup skim milk
2 oz. unsweetened chocolate, cut into small pieces
3 1/2 tsp. Equal for Recipes (or 12 packets Equal Sweetener)
Preheat oven to 350 degrees F.
Heat margarine, chocolate, milk, apricot preserves, and coffee crystals in a small saucepan, whisking frequently until chocolate is almost melted. Remove from heat and continue whisking until the chocolate is melted and the mixture is smooth. whisk in egg yolk and vanilla. Add Equal, whisking until smooth.
Beat egg whites and cream of tartar to stiff peaks in a large bowl. Fold chocolate mixture into the egg whites. Combine the flour and salt and fold it into the chocolate/egg whites mixture. Lightly grease the bottom of an 8" round cake pan and line it with parchment or wax paper. Pour the cake batter into the prepared pan. Bake in preheated oven until the cake is just firm when lightly touched, 20 to 25 minutes, and tests done with a toothpick. Do not overbake. Carefully loosen side of cake from pan with a small sharp knife (this will keep the cake from cracking as it cools). Cool cake completely in pan on wire rack, then refrigerate until chilled, about 2 hours. Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze.
Rich Chocolate Glaze
Heat milk and chocolate in a small saucepan, whisking frequently until the chocolate is almost melted; remove from heat and continue whisking until chocolate is melted and mixture is smooth. Whisk in Equal. Cool to room temperature and refrigerate glaze if necessary until thick enough to spread.
Makes 12 servings, 3 points each.