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Decadent Flourless Chocolate Cake

Ingredients

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 3-4 minutes, stirring occasionally, until boiling. Reduce heat and cover. Cook until thickened, 5-7 minutes.
  3. Remove from heat and let stand 2 minutes.
  4. Add margarine, 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, 3-4 minutes.
  6. Blend in chocolate mixture.
  7. Beat egg whites on high speed until soft peaks form, 3-4 minutes.
  8. Gradually add 2 tablespoons sugar; continue beating until glossy stiff peaks form, 2-3 minutes.
  9. Fold into chocolate mixture.
  10. Pour batter into prepared pan. Bake for 40-45 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.

Serves 10.

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


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