Cocoa Decadence with Raspberry Sauce
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Ingredients
| 1 cup | cake flour | | 1-1/4 cup | unsweetened cocoa powder | | 1/3 cup | unsweetened applesauce | | 1-1/3 cup | sugar | | 8 | egg whites, room temperature | | 3/4 cup | buttermilk | | 1-1/2 tsp. | vanilla extract | | 1 cup | whole raspberries, whole, fresh or | | frozen (extra for optional garnish) | | 1/2 tbsp. | Confectioner's sugar | | 1/2 tbsp. | fresh lemon juice |
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Instructions
Heat oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray. Sift the flour and cocoa together and set aside.
Combine the applesauce and granulated sugar in bowl and beat with electric mixer at medium-high speed until blended. Turn the mixer to low; add the whites of 2 eggs, the buttermilk and vanilla. Continue to beat on low until ingredients are well mixed. Stir in the flour mixture until blended. Set aside.
Using clean beaters, beat the remaining 6 whites in the mixer at med-highuntil stiff peaks are formed. Add 1/3 of the beaten egg white to the batter and stir until fully incorporated. Gently fold in the remaining whites. Pour the batter into the pan. Place in the oven and bake until cake is firm in the center and has begun to pull away from the sides of the pan, 25 - 30 minutes. Transfer pan to a rack and allow to cool for at least 2 hours. Prepare the sauce by placing the raspberries in a food processor or blender and pureeing them with the confectioners sugar and lemon juice. Push the puree thru a fine mesh strainer to remove the seeds. Cover and chill.
Remove springform and dust cake with sifted confectioners sugar. Cut cake into serving pieces. Spoon sauce over each portion. Garnish with extra raspberries, if desired.
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