Cocoa decadence with raspberry sauce

12 Servings

Ingredients

Quantity Ingredient
1 cup Cake Flour
1¼ cup Cocoa Powder, unsweetened
⅓ cup Applesauce, Unsweetened
1⅓ cup Sugar
8 Egg Whites, or substitute, at room temperature
¾ cup Buttermilk
1½ teaspoon Vanilla Extract
1 cup Raspberries, whole, fresh or frozen & extra for optional garnish
½ tablespoon Confectioner's Sugar
½ tablespoon Lemon Juice, fresh

Directions

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 ⅓ 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.

Entered into MasterCook II and tested for you by Reggie Dwork reggie@...

NOTES : Cal 166⅖, Fat 1½ g, Carbs 37⅖ g, Protein 5½ g, Sodium 55 mg, Dietary Fiber 3.9 g, CFF 7.3%

Recipe by: San Jose Mercury News 1/19/94 Posted to EAT-L Digest 22 Jan 97 by Chris & Karen <sanburns@...> on Jan 23, 1997.

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