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Title: Cocoa decadence with raspberry sauce
Categories: Cakes, Low fat
Yield: 12 Servings
1 c Cake Flour
1 1/4 c Cocoa Powder, unsweetened
1/3 c Applesauce, Unsweetened
1 1/3 c Sugar
8 Egg Whites, or substitute,
-at room temperature
3/4 c Buttermilk
1 1/2 ts Vanilla Extract
1 c Raspberries, whole, fresh or
-frozen & extra for optional
1/2 tb Confectioner's Sugar
1/2 tb Lemon Juice, fresh
Heat oven to 350 deg. F. Spray a 9" springform pan with nonstick
cooking spray. Sift the flour and cocoa together and set aside.
Combine the applesauce and granulated sugar in a lg. bowl and beat
with electric mixer at med-high speed until blended. Turn the mixer
to low and add the whites of 2 eggs, the buttermilk and vanilla.
Continue to beat on low until ingredients are well mixed. Stir in the
flour mixture until blended. Set aside.
Using clean beaters, beat the remaining 6 whites in the mixer at
med-high until stiff peaks are formed. Add 1/3 of the beaten egg
white to the batter and stir until fully incorporated. Gently fold in
the remaining whites.
Pour the batter into the pan. Place in the oven and bake until cake
is firm in the center and has begun to pull away from the sides of
the pan, 25 - 30 min.
Transfer pan to a rack and allow to cool for at least 2 hrs.
Prepare the sauce by placing the raspberries in a food processor or
blender and pureeing them with the confectioners sugar and lemon
juice. Push the puree thru a fine mesh strainer to remove the seeds.
Cover and chill.
Remove springform and dust cake with sifted confectioners sugar. Cut
cake into serving pieces. Spoon sauce over each portion. Garnish with
extra raspberries, if desired.
NOTES : Cal 166.4, Fat 1.5 g, Carbs 37.4 g, Protein 5.5 g, Sodium 55
mg, Dietary Fiber 3.9 g, CFF 7.3%
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