Is it really Low- Fat??

It has been a long time since I made a Marble Cake, decided to make one today. This recipe is from Alice Medrich's Chocolate & the Art of Low Fat Desserts. Looking at the recipe, it does seem low fat, in terms of the amount of butter. It uses 85g of butter, my recipes call for at least 125g. Hmm.. looks like I can give it a try.

I did not follow the recipe strictly. It calls for Dutch-processed cocoa, which I do not have. I just used natural cocoa, adjusted the baking soda amount and hoped for the best as I know that the substitution do not always work. I also cut down on the sugar slightly, which I thought was very high - 270g. But as this recipe has a lower fat content, the higher sugar content is required as a tenderizer, so I didn't reduce too much. It's actually a trade-off, I feel personally, low fat but higher sugar.

Another thing that got me on tenterhooks was the batter started curdling after I finished adding the eggs. Oh no! This is something I always hated. But I refused to just throw away my batter (what I used to do), I just added in two tablespoons of flour and continue mixing. Hmm, looks alright, so I just proceeded. After all the ingredients have been incorporated, the batter looks smooth again. Strange?!

I baked this in a 21-cm tube pan, which I thought initially was too large. However, it turn out pretty alright, except for the cracks on tops. But I do like cracks on top of butter and pound cakes. So here's the pics for my Yogurt Marble Cake.

Too much chocolate batter, you think?

I couldn't resist pinching a piece. It's unbelieveably moist, and it's not as heavy as the usual butter cakes. Let's see if it remains moist tomorrow.