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Name: Low-Fat- New Chocolate Decadence
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 5 oz Bittersweet chocolate or semisweet; 1 Egg separated; Creme Fraiche Enlightened; 1 ts Vanilla extract; 1 Egg white; 2 tb All purpose flour; 3/4 c Low-fat milk; 1/8 ts Cream of tartar; 8 8-Inch round cake pan; 1 1/2-inch deep (no springf; 1 Whole egg; 2/3 c sugar Plus 1/4 cup; 1 1/4 c Raspberry Sauce recipe follows; EQUIPMENT; 1/2 c Process Cocoa Plus 1/2 tablespoon; Baking pan at least 2 inches, large enough to hold

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INGREDIENTS

5 oz Bittersweet chocolate ; or semisweet
1 Egg ; separated
Creme Fraiche ; Enlightened
1 ts Vanilla extract
1 Egg white
2 tb All purpose flour
3/4 c Low-fat milk
1/8 ts Cream of tartar
8 8-Inch round cake pan; 1 1/2-inch deep (no springf
1 Whole egg
2/3 c sugar ; Plus 1/4 cup
1 1/4 c Raspberry Sauce ; recipe follows
EQUIPMENT
1/2 c Process Cocoa ; Plus 1/2 tablespoon
Baking pan at least 2 inches, large enough to hold

Servings

INSTRUCTIONS

Position the rack in the lower third of the oven and preheat to 350 degrees. Line the bottom of 8 inch round cake pan with a round of parchment paper and grease pan sides with vegetable oil of butter. Put a kettle of water on to boil. Place the chocolate in a large mixing bowl. Combine 1 whole egg and 1 yolk in a small bowl with vanilla. Place the 2 egg whites in a medium bowl with cream of tartar. Set all 3 bowls aside. Combine the cocoa, flour and 2/3 cup sugar in a 1-1 1/2 quart heavy-bottomed saucepan. Whisk in enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer. Simmer very gently, stirring constantly, for 1 1/2 minutes. Pour the hot mixture immediately over the chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg and vanilla mixture. Set aside. Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and smooth the top. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan. Bake for exactly 30 minutes. The surface of the cake will spring back when gently pressed but cake will still be quite gooey inside. Remove cake pan and water pan from oven. Remove cake pan from water and cool completely on a rack. Cover with plastic wrap and refrigerate overnight before serving. Refrigerate up to 2 days or freeze up to 2 months. To serve slide a thin knife around the sides of the pan to release cake. Place a piece of waxed paper on top of cake. Invert a plate on top of the waxed paper and invert cake onto plate. Remove pan and peel away paper liner. Turn cake right side up again and remove waxed paper. Cut with a sharp knife dipped in hot water and wiped dry before each slice. Serve with Raspberry Sauce and Enlightened Creme Fraiche, if desired. S: 10 to 12 servings Recipe by: CHEF DU JOURSHOW #DJ9150

NOTES

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Low-Fat- New Chocolate Decadence

5 oz Bittersweet chocolate or semisweet
1  Egg separated
  Creme Fraiche Enlightened
1 ts Vanilla extract 
1  Egg white 
2 tb All purpose flour 
3/4 c Low-fat milk 
1/8 ts Cream of tartar 
8  8-Inch round cake pan; 1 1/2-inch deep (no springf 
1 Whole  egg 
2/3 c sugar Plus 1/4 cup
1 1/4 c Raspberry Sauce recipe follows
  EQUIPMENT 
1/2 c Process Cocoa Plus 1/2 tablespoon
  Baking pan at least 2 inches, large enough to hold

Position the rack in the lower third of the oven and preheat to 350  degrees.    Line the bottom of 8 inch round cake pan with a round of parchment paper  and grease pan sides with vegetable oil of butter. Put a kettle of water on  to boil.    Place the chocolate in a large mixing bowl. Combine 1 whole egg and 1 yolk  in a small bowl with vanilla. Place the 2 egg whites in a medium bowl with  cream of tartar. Set all 3 bowls aside.    Combine the cocoa, flour and 2/3 cup sugar in a 1-1 1/2 quart  heavy-bottomed saucepan. Whisk in enough of the milk to form a smooth  paste. Mix in the remaining milk. Cook over medium heat, stirring  constantly with a wooden spoon to prevent burning (especially around the  bottom edges of the pot), until mixture begins to simmer. Simmer very  gently, stirring constantly, for 1 1/2 minutes. Pour the hot mixture  immediately over the chopped chocolate. Stir until chocolate is completely  melted and smooth. Whisk in egg and vanilla mixture. Set aside.    Beat the egg whites and cream of tartar at medium speed until soft peaks  form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high  speed until stiff but not dry. Fold a quarter of the egg whites into the  chocolate mixture to lighten it. Fold in remaining egg whites. Scrape  mixture into the cake pan and smooth the top. Set cake pan in baking pan  and place on oven rack. Pour enough boiling water into the baking pan to  come a third to halfway up the sides of the cake pan.    Bake for exactly 30 minutes. The surface of the cake will spring back when  gently pressed but cake will still be quite gooey inside. Remove cake pan  and water pan from oven. Remove cake pan from water and cool completely on  a rack. Cover with plastic wrap and refrigerate overnight before serving.    Refrigerate up to 2 days or freeze up to 2 months.    To serve slide a thin knife around the sides of the pan to release cake.    Place a piece of waxed paper on top of cake. Invert a plate on top of the  waxed paper and invert cake onto plate. Remove pan and peel away paper  liner. Turn cake right side up again and remove waxed paper. Cut with a  sharp knife dipped in hot water and wiped dry before each slice. Serve with  Raspberry Sauce and Enlightened Creme Fraiche, if desired. S: 10 to       12    servings        Recipe by: CHEF DU JOURSHOW #DJ9150

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Nutrition

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Serving Size: 1 Serving (857g)
Recipe Makes: 1

Calories: 2502
Calories from Fat: 465 (19%)

Amt Per Serving		% DV

	Total Fat 51.7g	69 %
	Saturated Fat 27.8g	139 %
	Monounsaturated Fat 17.6g
	Polyunsanturated Fat 2.8g
Cholesterol 397.6mg		122 %
Sodium 202.8mg		7 %
Potassium 753.7mg		20 %
Total Carbohydrate 515.5g		152 %
	Dietary Fiber 9.1g	36 %
	Sugars, other 506.4g
Protein 24.5g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2502

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