| 1 | Place oven rack in lower third of the oven, and turn the heat to 350 °F. |
| 2 | With nonstick cooking spray, lightly coat inside rim of an 8 inch wide, 1 ?to 2 inch deep round cake pan. |
| 3 | Line pan bottom with cooking parchment cut to fit. |
| 4 | place chopped chocolate in a large bowl, set aside. |
| 5 | Break 1 egg into a small bowl. |
| 6 | Separate remaining egg. |
| 7 | Put yolk with whole egg. |
| 8 | Put white in separate larger bowl, and add remaining egg white. |
| 9 | Add vanilla to the bowl with the yolk. |
| 10 | Add cream of tartar to egg whites. |
| 11 | combine cocoa, flour, and 2/3 cup sugar in a 1 to 1 ?quart pan. |
| 12 | Mixing smoothly with a whisk, gradually add milk. |
| 13 | Stir over medium heat until mixture simmers, about 6 minutes; don"t scorch. |
| 14 | Stir and cook 1 ?minutes longer; then pour hot mixture over chopped chocolate. |
| 15 | Stir until chocolate is completely melted and smooth. |
| 16 | beat egg whites with cream of tartar at medium speed until egg whites hold soft peaks. |
| 17 | Beating at high speed, gradually add the remaining ?cup sugar, then beat until whites hold stiff but not dry peaks. |
| 18 | stir ?of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites. |
| 19 | Scrape batter into prepared cake pan, and smooth the top. |
| 20 | set cake pan in another pan that is at least 2 inches wider and 2 inches deep. |
| 21 | Set pans in oven. |
| 22 | Fill outer pan with boiling water to half the depth of the cake pan. |
| 23 | Bake just until center of cake springs back when very gently pressed- it will be quite gooey. |
| 24 | lift cake pan from water, and set on a rack to cool. |
| 25 | When cake is cool to the touch, cover it with plastic wrap, and chill thoroughly until cold, at least 8 hours or up to 2 days. |
| 26 | to release cake, slide a thin knife between rim and cake. |
| 27 | Cover cake with a sheet of waxed paper, then invert a flat plate onto the paper. |
| 28 | Hold pan and plate together and then invert; shake gently if needed, to loosen cake. |
| 29 | If cake sticks to pan, place a hot damp towel on on pan bottom for a few minutes; then gently shake pan with plate. |
| 30 | Remove pan. |
| 31 | Peel off and discard parchment. |
| 32 | Invert serving dish onto cake. |
| 33 | Supporting with flat plate, turn cake over onto serving dish. |
| 34 | Remove flat plate and discard wax paper. |
| 35 | Cut cake with a thin sharp knife, dipping the knife in hot water and wiping clean between cuts. |
| 36 | Garnish with rasberries and whipped cream. |
| 37 | comments: its unbelievable how this mother of all chocolate desserts (by alice medrich)is just as rich and decadent in this low calorie version. |
| 38 | You"ll have to try it for yourself to believe it. |
| 39 | Before you do, its a good idea to read through the recipe (there are many steps and pieces of equipment involved) |
| 40 | from the cafecreosote web pages. |
| 41 | preparation time: 30 min baking time: 30 min. refrigeration time: 8 hours |
| 42 | nutritional information: servings per recipe: 12 calories 153 calories from fat 39% protein 4g carbohydrate 23g cholesterol 31mg sodium 23mg |
