(Almost) No Fat Chocolate Cake - cooking recipe

Ingredients

8 1/3 tablespoons unsweetened cocoa
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
6 large egg whites
1 1/3 cups dark brown sugar
1 cup plain fat-free yogurt
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa
1 tablespoon powdered sugar

Preparation

Preheat oven to 350\u00b0F.
Spray the bottom and sides of a 10-inch spring-form pan with nonstick cooking spray.
Dust the pan with 1 tablespoon cocoa and tap out the excess.
To prepare batter: In a medium bowl, sift together 1/3 cup plus 1 tablespoon cocoa, flour, baking power and baking soda.
Set aside.
In a large bowl, with an electric mixer, beat egg whites, brown sugar, yogurt and vanilla until blended, about 1 to 2 minutes on medium speed.
Mix in dry ingredients by hand or on low mixer speed until just moistened.
Do not over-mix.
(This is not a smooth batter.).
Pour batter into prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
(If the pan is of a different size, the cooking time may vary.) Cool in the pan on a wire rack for 15 minutes.
Then use a knife to loosen the sides of the cake from the pan.
Remove the ring and cool completely on a rack.
Serve the cake on the metal bottom of the pan.
To prepare the topping: in a small bowl, combine the remaining tablespoon of cocoa with the powdered sugar.
Place the mixture in a small fine sieve and dust the top of cake before serving.