Low-Fat: New Chocolate Decadence
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Wmo6n`a?,n;,Imo7 mUE@KE[ct;Rަn (qpWE:Q6!ۄNW7g^{Z@W‘1!6}\KޑkS7n)U u[:jnzT &h-0MU'MNfB{Y0 &Zf!Fb.HUJqP(lPګW M)cM<7X6Jkb& 2b'F\AXyTrSg4FnN=pbuZ]0"d%u*AWmtrmBh(=!P 61cp<(-M07GT3Y>UXA7<'a"WwNtĒ5u%\ c8?3}Ykr1F!?{:QDD??z`4y{7yRcC 5lEv&ށNӸؼa2*,?hU>-y= XΌt;xڻ 8{N&? kwSn3lNh1m _^?^X:]>/>R}Ix6Rح'e xy޳τde6grV &EU7b+6CuOpg0x#z݁j>a#H؉K}Cߥ$pfWG^eݝ|]Ptw%_^)TH-*7r*媚\V%l4kU$Lkr/uSM5l<|Rʺ*fݙ ok\!*C>A<>c3ϴp&,Pk3|'3s}<.&\>|f0[]D: hjIƫYƠZVrI֜r&)hF1\ Low-Fat: New Chocolate Decadence
  Low Fat    Chocolate  
Last updated 10/4/2011 7:59:23 PM. Recipe ID 22094. Report a problem with this recipe.
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      Title: Low-fat: new chocolate decadence
 Categories: 
      Yield: 4 Servings
 
      5 oz Bittersweet or semisweet
           Chocolate, chopped fine
      1    Whole egg
      1    Egg, separated
      1 ts Vanilla extract
      1    Egg white
    1/8 ts Cream of tartar
    1/2 c  Plus 1/2 tablespoon
           Unsweetened Dutch Process
           Cocoa
      2 tb All purpose flour
    2/3 c  Plus 1/4 cup sugar
  1 1/4 c  (or more) Raspberry Sauce,
           Recipe follows
           Enlightened Creme Fraiche,
           Optional, recipe follows
 
  Equipment: 8 inch round cake pan, 1 1/2 to 2 inches deep (no
  springform) Baking pan at least 2 inches deep and large enough to
  hold the cake pan
  
  Position the rack in the lower third of the oven and preheat to 350
  degrees. Line the bottom of 8 inch round cake pan with a round of
  parchment paper and grease pan sides with vegetable oil of butter.
  Put a kettle of water on to boil.
  
  Place the chocolate in a large mixing bowl. Combine 1 whole egg and 1
  yolk in a small bowl with vanilla. Place the 2 egg whites in a medium
  bowl with cream of tartar. Set all 3 bowls aside.
  
  Combine the cocoa, flour and 2/3 cup sugar in a 1-1 1/2 quart
  heavy-bottomed saucepan. Whisk in enough of the milk to form a smooth
  paste. Mix in the remaining milk. Cook over medium heat, stirring
  constantly with a wooden spoon to prevent burning (especially around
  the bottom edges of the pot), until mixture begins to simmer. Simmer
  very gently, stirring constantly, for 1 1/2 minutes. Pour the hot
  mixture immediately over the chopped chocolate. Stir until chocolate
  is completely melted and smooth. Whisk in egg and vanilla mixture.
  Set aside.
  
  Beat the egg whites and cream of tartar at medium speed until soft
  peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar,
  beating at high speed until stiff but not dry. Fold a quarter of the
  egg whites into the chocolate mixture to lighten it. Fold in
  remaining egg whites. Scrape mixture into the cake pan and smooth the
  top. Set cake pan in baking pan and place on oven rack. Pour enough
  boiling water into the baking pan to come a third to halfway up the
  sides of the cake pan.
  
  Bake for exactly 30 minutes. The surface of the cake will spring back
  when gently pressed but cake will still be quite gooey inside. Remove
  cake pan and water pan from oven. Remove cake pan from water and cool
  completely on a rack. Cover with plastic wrap and refrigerate
  overnight before serving. Refrigerate up to 2 days or freeze up to 2
  months.
  
  To serve slide a thin knife around the sides of the pan to release
  cake. Place a piece of waxed paper on top of cake. Invert a plate on
  top of the wax paper and invert cake onto plate. Remove pan and peel
  away paper liner. Turn cake right side up again and remove wax paper.
  Cut with a sharp knife dipped in hot water and wiped dry before each
  slice. Serve with Raspberry Sauce and Enlightened Creme Fraiche, if
  desired.
  
  Yield: 10-12 servings
  




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Recipe ID 22094 (Apr 03, 2005)

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