{"id":7759,"date":"2011-02-24T02:02:56","date_gmt":"2011-02-24T02:02:56","guid":{"rendered":""},"modified":"2011-02-24T02:02:09","modified_gmt":"2011-02-24T02:02:09","slug":"How-to-Make-a-Low-Fat-Chocolate-Cake","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=7759","title":{"rendered":"How to Make a Low-Fat Chocolate Cake"},"content":{"rendered":"

In a pastry kitchen, water is often seen as the enemy of chocolate. When tempering chocolate \u2014 a process in which melted chocolate is agitated to form the right crystal structure so it dries with a glossy finish and a hard snap \u2014 just one drop of water can make the smooth-flowing chocolate seize up into a lumpy mess.<\/strong><\/p>\n

But Janice Wong, pastry chef of 2am Dessert Bar in Singapore \u2014 so named after the sweets-only restaurant\u2019s late (or extremely early) closing time \u2014 has created a dish to reconcile these old foes. In her Chocolate H2O, which she conceived a year ago for the Madrid Fusion pastry competition, she uses Evian water \u2013her choice after testing five different brands of water for taste and mouth feel \u2014 to make a low-guilt (that is, low-calorie and low-fat) chocolate cake.<\/p>\n

The varieties are the following: Mousse, Truffle, Caramel Paper, Caramel Sand, Yuzu Sorbet. Here is the idea for Mousse Cake: In a siphon, Ms. Wong adds a batter made from sweetened chocolate, Evian water and egg whites, and freezes the entire mixture until it is semisolid (scoopable, like ice cream). The batter is then pumped out \u2014 much as instant whipped cream is sprayed from from an aerosol can \u2014 into the shape of a palm-size cake. \u201cI had the ladies watching their figure in mind,\u201d says Ms. Wong about her creation. The final product is flourless and doesn\u2019t contain any cream or butter.<\/strong><\/p>\n

SOURCE<\/a>
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