Ingredients:
½
cup plus 2 tsps unsweetened cocoa
1 cup
all-purpose flour
½
tsp baking soda
¼
tsp salt
1¼
cups granulated sugar
1 cup
low-fat milk
1½
tsp vanilla extract
4 large
egg whites
¼
cup seedless raspberry jam
1 Tbsp
confectionary sugar
3 pints
fresh raspberries
Instructions:
Heat oven to 350 degrees
F
Lightly coat a 9-inch round
cake pan with vegetable cooking spray. Coat bottom and sides with 2 tsp
cocoa
Sift flour, baking soda,
and salt into a large bowl
Combine milk and remaining
½ cup cocoa in a small saucepan. Whisk over medium heat for 5 minutes
until mixture thickens
Remove from heat and whisk
in melted chocolate and vanilla until smooth. Whisk cocoa mixture into
dry ingredients until blended
Beat egg whites in a large
mixer bowl on medium speed until foamy. Gradually beat in remaining ¼
cup granulated sugar. Gradually increase speed to medium-high, and beat
to stiff peaks. Gently fold one-third of egg whites into chocolate mixture
with a rubber spatula. Then fold in remaining whites just until smooth
Pour batter into prepared
pan. Bake 40 minutes, until a toothpick inserted in center of cake comes
out clean
Cool on a wire rack 15 minutes.
Invert cake onto a plate to unmold; invert again onto wire rack and cool
completely
Split cake into two layers.
Remove top layer; place bottom layer on serving plate. Spread jam over
bottom layer; place top layer over jam, cut side down.
Garnish with ½ cup
fresh raspberries per serving. Sift with confectioners' sugar over top
Serves: 12
Nutrition Facts:
Serving: 1
Calories 188 g
Fat 2 g,
Cholesterol mg,
Sodium 148 mg
Courtesy Of: http://www.phs.org
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