Side Pannel
Cocoa Decadence with Raspberry Sauce
Cocoa Decadence with Raspberry Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Cakes
Ingredients List
- 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
- -garnish
- 1/2 tb Confectioner's Sugar
- 1/2 tb 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 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.
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.
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