This are a few recipes to help you eat healthy but satisfy your sweet tooth.  

Chocolate Celebration Cake Recipe

This recipe serves: 14    
Preparation time: 10 minutes
Cooking time: 1 hour  

Ingredients
For the cake:
1 cup minus
2 tablespoons cake flour
2 tablespoons cocoa powder
1 1/2 cups superfine granulated sugar
1 1/4 cups egg whites (about 10 large eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
For the icing and oranges:
1 cup confectioners' sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract or rum
1 cup sweetened, flaked coconut
4 oranges, peel and pith removed and cut into sections  

Cooking Instructions
For the cake: 1. Preheat the oven to 350°F. 2. Sift the flour twice with the cocoa powder and 1/2 cup of the sugar. 3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter. 4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition. 5. Stir in the vanilla. 6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated. 7. Put the batter in an ungreased 10" tube pan and bake until the cake is springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan. (This can be made in advance and stored in an airtight container for up to 5 days.)
For the icing and oranges: 1. Whisk the sugar, milk and vanilla or rum together in a mixing bowl. Stir in the coconut. 2. Drizzle the icing over the cake. 3. Serve each slice of cake with orange sections arranged like a fan on the side of each piece.  

Make it Fancy: Place a doily on top of the cake and dust it with powdered sugar. Remove the doily and a beautiful design of powdered sugar will remain.  

This recipe serves: 14
Preparation time: 20 minutes
Cooking time: 1 hour  

Ingredients
For the cake:
1 cup cake flour
1 1/2 cup superfine granulated sugar
1 1/4 cup egg whites (about 10 large egg whites) at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt 1 teaspoon vanilla extract
1/4 teaspoon almond extract
For the fruit compote:
1 cup sugar (more or less depending on taste)
1/2 cup water
One 1/2" slice lemon zest (yellow part only)
3 1/2 cups peeled, cored and sliced apples  

Cooking Instructions For the cake: 1. Preheat the oven to 350°F. 2. Sift the flour twice with 1/2 cup of the sugar. 3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter. 4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition. 5. Stir in the vanilla and almond extract. 6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated. 7. Put the batter in an ungreased 10" tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.

For the fruit compote: 1. Bring the sugar and lemon zest to a boil over high heat. Simmer for 5 minutes. This will extract flavor from the peel, dissolve the sugar and make a syrup. 2. Add the fruit and continue to cook for about 5 minutes until just tender. 3. Remove the fruit from the juice and set aside. Discard the lemon zest. 4. Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy. 5. Pour the reduced syrup over the cooked fruit and serve with a slice of cake. (Store the leftover cake in an airtight container or freeze for longer storage).

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