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Light Chocolate Decadence
Servings: 12

5 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large egg white
1 teaspoon vanilla
1/8 teaspoon cream of tartar
1/2 cup plus 1 tablespoon unsweetened alkaline Dutch Process cocoa
2 tablespoons all-purpose flour
2/3 plus 1/4 cup sugar
3/4 cup low fat 1% milk

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

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.
Whisk in whole egg and yolk mixture. Set aside.

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
inside, about 30 minutes.

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

Cut cake with a thin, sharp knife, dipping knife in hot water and
wiping clean between cuts. Garnish with raspberries and whipped


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