Decadent Flourless Chocolate Cake

Yield: 10 servings

Ingredients

• Butter-flavored cooking spray
• 1 cup water
• 1/4 cup self-rising cornmeal
• 1/2 cup light butter (5g fat per tablespoon)
• 6 ounces semi-sweet baking chocolate, chopped
• 1 teaspoon vanilla extract
• 1/4 cup + 4 tablespoons granulated sugar, divided
• 4 eggs, separated
• 1 egg white
• 2 cups frozen raspberries, thawed
• 10 tablespoons canned light whipped cream
• 1/2 ounce semi-sweet baking chocolate, shaved

Instructions

1. Heat oven to 300 degrees F. Spray a 9 inch springform pan with butter-flavored cooking spray.
2. Combine water and cornmeal in a saucepan. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until boiling. Reduce heat and cover. Cook until thickened, 5 to 7 minutes.
3. Remove from heat and let stand 2 minutes.
4. Add butter, chocolate and vanilla extract. Stir until melted. Cool completely.
5. Beat 1/4 cup sugar and egg yolks on medium speed until yolks are thick and pale yellow, 3 to 4 minutes.
6. Blend in chocolate mixture.
7. Beat egg whites on high speed until soft peaks form, 3 to 4 minutes.
8. Gradually add 2 tablespoons sugar; continue beating until glossy stiff peaks form, 2 to 3 minutes.
9. Fold into chocolate mixture.
10. Pour batter into prepared pan. Bake for 40 to 45 minutes or until center is set.
11. Cool completely.
12. Puree raspberries and 2 tablespoons sugar in a blender. Press through a sieve to remove seeds.
13. Serve each slice of cake with 1 1/2 tablespoons raspberry puree, 1 tablespoon whipped cream and shaved chocolate.

Nutrition

218 calories, 25g carbohydrate, 4g protein, 12g fat, 5g saturated fat, 87mg cholesterol, 1.8g dietary fiber, 145mg sodium