Recipes

[photos by THERESA RAFFETO]

Chocolate “Not Only in Your Dreams” Cake

September 8, 2008

Ingredients

• Butter-flavored cooking spray
• ¼ cup unsweetened applesauce
• 1 tsp. vanilla extract
• 4 large egg whites
• 1 cup dark or light brown sugar (not packed)
• ¾ cup unsweetened cocoa powder
• ¼ tsp. very finely ground espresso beans
• ½ tsp. salt
• ½ tsp. powdered sugar
• 4 raspberries
• Four 3½ -inch-diameter ramekins

Preparation

1. Preheat oven to 350˚.
2. Generously mist ramekins with spray. Place them side by side in an 8-by-8-inch baking pan.
3. Add water to the pan until it reaches halfway to the top of the ramekins.
4. Using a sturdy whisk or spatula, mix applesauce, vanilla, egg whites and brown sugar in large mixing bowl until well combined.
5. Add cocoa powder, espresso and salt. Stir until no lumps remain. Divide evenly among the ramekins.
6. Bake for 21–24 minutes, until the tops look silky and puff slightly and a toothpick inserted into center comes out slightly wet.
7. Remove from oven and carefully transfer the ramekins from the water bath to a cooling rack.
8. Cool for 5–10 minutes. Invert each ramekin onto a dessert plate. 
9. Let stand for 1 minute, then slowly lift off the ramekin.
10. Cool for another 5–10 minutes.
11. Place one raspberry on the center of each cake.
12. Evenly dust each cake with light sprinkling of powdered sugar.

Serves 4

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