INGREDIENTS

INSTRUCTIONS

Place oven rack in lower third of the oven, and turn the heat to 350
degrees F. With nonstick cooking spray, lightly coat inside rim of an 8
inch wide, 1 1/2 to 2 inch deep round cake pan. Line pan bottom with
cooking parchment cut to fit.
Place chopped chocolate in a large bowl, set aside. Break 1 egg into a
small bowl. Separate remaining egg. Put yolk with whole egg. Put white in
separate larger bowl, and add remaining egg white. Add vanilla to the bowl
with the yolk. Add cream of tartar to egg whites.
Combine cocoa, flour, and 2/3 cup sugar in a 1 to 1 1/2 quart pan. Mixing
smoothly with a whisk, gradually add milk. Stir over medium heat until
mixture simmers, about 6 minutes; don't scorch. Stir and cook 1 1/2 minutes
longer; then pour hot mixture over chopped chocolate. Stir until chocolate
is completely melted and smooth.
Beat egg whites with cream of tartar at medium speed until egg whites hold
soft peaks. Beating at high speed, gradually add the remaining 1/4 cup
sugar, then beat until whites hold stiff but not dry peaks.
Stir 1/4 of the egg whites into the chocolate mixture, then gently fold in
the remaining egg whites. Scrape batter into prepared cake pan, and smooth
the top.
Set cake pan in another pan that is at least 2 inches wider and 2 inches
deep. Set pans in oven. Fill outer pan with boiling water to half the depth
of the cake pan. Bake just until center of cake springs back when very
gently pressed- it will be quite gooey.
Lift cake pan from water, and set on a rack to cool. When cake is cool to
the touch, cover it with plastic wrap, and chill thoroughly until cold, at
least 8 hours or up to 2 days.
To release cake, slide a thin knife between rim and cake. Cover cake with a
sheet of waxed paper, then invert a flat plate onto the paper. Hold pan and
plate together and then invert; shake gently if needed, to loosen cake. If
cake sticks to pan, place a hot damp towel on on pan bottom for a few
minutes; then gently shake pan with plate. Remove pan. Peel off and discard
parchment. Invert serving dish onto cake. Supporting with flat plate, turn
cake over onto serving dish. Remove flat plate and discard wax paper. Cut
cake with a thin sharp knife, dipping the knife in hot water and wiping
clean between cuts. Garnish with rasberries and whipped cream.
Comments: Its unbelievable how this mother of all chocolate desserts (by
Alice Medrich)is just as rich and decadent in this low calorie version.
You'll have to try it for yourself to believe it. Before you do, its a good
idea to read through the recipe (there are many steps and pieces of
equipment involved)
From the cafecreosote web pages.
Preparation Time: 30 min Baking Time: 30 min. Refrigeration Time: 8 hours
Nutritional Information: Servings Per Recipe: 12 Calories 153 Calories From
Fat 39% Protein 4g Carbohydrate 23g Cholesterol 31mg Sodium 23mg
Posted to MM-Recipes Digest V4 #067 by "Kim" <kreese@paradise.net> on Mar
7, 1997.

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