1/2 C. unsweetened cocoa powder

1/3 C. whole wheat pastry flour

1/4 C. brown sugar

1 1/2 C. 1% milk

2 eggs, separated, at room temperature

1/4 C. better butter or trans-fat free spread

2 tsp. raspberry or almond extract

2 egg whites, at room temperature

cream of tartar or salt

18 fresh raspberries (6 ounces)

Confectioners’ sugar (optional)

 

Preheat the oven to 375°F. Coat 8 individual brioche molds or other 1/2-C. baking dishes with vegetable oil spray. Set on a sturdy baking pan. Set aside. In a saucepan, combine the cocoa powder, flour, and brown sugar. Whisk to blend. In a bowl, beat the milk and egg yolks with a fork until blended. Gradually whisk into the cocoa mixture until dissolved. Cook, whisking constantly, for 5 minutes, or until bubbling and thickened. Remove from the heat. Whisk in the Better Butter or spread and the raspberry or almond extract. Let stand to cool slightly. In the bowl of an electric mixer, combine the 4 egg whites and the cream of tartar or salt. Beat on medium speed for about 2 minutes, or until foamy. Increase the mixer speed to high. Beat for 2 minutes, or until soft peaks form. Stir one-third of the whites into the reserved chocolate mixture. Pour the chocolate mixture into the bowl. Fold to incorporate. Dollop gently into the prepared pans. Bake for 10 minutes, or until the cakes have risen and set on top but are still slightly soft in the center. Remove from the oven and let stand for 5 minutes. Turn each cake onto a dessert plate. Serve warm with raspberries and a dusting of confectioners’ sugar if desired.

 

Yield: 8 servings

Calories: 146

Fat: 7g

Fiber: 4g