Ingredients
1 cup sifted all-purpose
1 unbleached flour
3/4 cup sifted stone-ground whole
1 wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt (optional)
1 cup granulated sugar
1/4 cup (plus 2 tablespoons lightly
1 packed brown sugar
1 medium baking potato, 4 oz.,
1 peeled and quartered
1 pt nonfat plain yogurt or
1 nonfat sour cream
2 tbsp mild honey
1/4 tsp vanilla extract
1/4 tsp chocolate flavor (optional)
1/3 cup canola oil
3 large egg whites, at room temp
Directions
Preheat oven to 350F. Grease a 12-cup Bundt pan and dust with
unsweetened cocoa powder. Over a large bowl, sift both flours, cocoa
powder, baking soda, and salt. Mix in both sugars until there are no
lumps. Set aside. Put the peeled potato into a large food processor.
Using the steel blade, process the potato until finely minced. Drain
the yogurt of all excess liquid. Discard excess liquid. Add the
drained yogurt, honey, vanilla, chocolate flavor, and vegetable oil
to the minced potato in the food processor and mix on high for 60
seconds. Be sure to scrape the sides of the bowl while processing.
Pour this mixture into the bowl of dry ingredients and beat with an
electric beater on high for 60 seconds. Be sure to scrape the sides
of the bowl while beating. Clean and dry the beaters well. In another
bowl, beat the egg whites until soft peaks form. Fold the egg whites
into the batter until everything is mixed well. Pour the batter into
the prepared Bundt pan. Bake in a preheated oven for 55 to 65 minutes
or until a cake tester comes out clean. Remove the cake from the oven
and let cool for 25 minutes. Do not be concerned if the cake falls
slightly. Using a knife, go around inside and out side edges of
cake. Invert the Bundt pan over a plate and carefully shake the cake
loose. Let the cake cool completely and frost with a chocolate glaze.
Servings: 14 servings
Chocolate Divine Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Food historians have found proof that recipes existed way back into antiquity, in fact as far back into history as early Egypt, and potentially, even further back. Interesting though that is, these, early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians is a series of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main meal and afters, a very modern way of dining. Additionally, he recounts how the ancient cooks used a wide range of spices, including many that are still in use today for example bay, fennel and asafoetida. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe strove to serve the most extravagent meals, and because of this the best chefs and their recipes were at a premium. However, it was during the 19th century that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, testing, and recording recipes of the day. By the arrival of the 1900s, cookery publications are greatly in demand mostly as a result of higher levels of literacy, people having increased leisure time and having more money to spend. Like it or not, the introduction of television brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Chocolate Divine Cake recipe.
