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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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People are amazed that this luscious, moist and tender cake is a light dessert, confirms Mike Pickerel of Columbia, Missouri. I love the rich chocolate flavor and fruity sauce. Ingredients:
4 egg whites |
1 cup fat-free milk |
3/4 cup water |
1/2 cup unsweetened applesauce |
1 teaspoon almond extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
3/4 cup baking cocoa |
1-1/2 teaspoons baking powder |
1-1/2 teaspoons baking soda |
1/2 teaspoon salt |
1/4 cup miniature semisweet chocolate chips |
raspberry sauce: |
2 cups fresh or frozen raspberries, thawed |
1 tablespoon sugar |
1 teaspoon lemon juice |
3/4 cup reduced-fat whipped topping |
12 fresh raspberries |
Directions:
1. In a large bowl, beat the egg whites, milk, water, applesauce and extract until well blended. In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into egg white mixture until blended (batter will be thin).
2. Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet.
3. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 30 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.
4. For sauce, puree the raspberries in a blender; strain to remove seeds. Stir in sugar and lemon juice. Spoon sauce onto dessert plates; top with cake wedges. Garnish each with 1 tablespoon whipped topping and a raspberry. Yield: 12 servings.
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