6 tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3-cup apricot spread-able preserves
2 teaspoons instant coffee crystals
1 egg yolk
1 teaspoon vanilla
36 packets artificial sweetener or 1-1/2 cups measurable sweetener
Three egg whites
1/8 teaspoon cream of tarter
1/4 cup all-purpose flour
1/8 teaspoon salt
Rich Chocolate Glaze – optional (recipe below)

Heat margarine, chocolate, milk, apricot preserves and coffee crystals in small pan, whisking frequently, until chocolate is almost melted. Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla, add sugar substitute, whisking until smooth. Beat the egg whites and cream of tarter to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Lightly grease bottom of 8-inch round cake pan and line with parchment or baking paper. Pour cake batter in pan. Bake in preheated oven, 350-degree oven until cake is just firm when lightly touched, 20 to 25 minutes, and toothpick comes out clean (Be careful to not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, one to two hours. Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired.

Recipe makes 12 servings.

Nutrition information per serving:
Calories: 139
Total Fat: 11g
Protein: 3g
Carbohydrates: 11mg
Cholesterol: 18mg
Sodium: 108mg
Exchanges: 1/2 Bread, 2 Fat