Cocoa Decadence With Rasberry Sauce

Serves:

Ingredients:

1 c Cake flour
Light vegetable oil spray
1 1/4 c Unsweetened Dutch-processed
- cocoa powder
1/3 c Natural unswtned Applesauce
1 1/3 c Granulated sugar
8 Egg whites, at room temp.
3/4 c Buttermilk
1 1/2 ts Vanilla extract
1 c Whole rasberries (fresh or
- usweetened frozen) &
- extra berries for garnish
1/2 tb Confectioner's sugar
1/2 tb Fresh squeezed lemon juice

Method:

1.
Heat iveb ti 350.
Spray 9" springfrom pan with veg.
oil spray, turning the pan to distribute the oil evenly.
Sift the flour and cocoa together and set aside.
2.
Combine the applesauce and granulated sugar in a large bowl and beat with an electric mixer at med-hi until blended.
Turn mixer to low and add the whites of 2 eggs.
the buttlermilk and vanilla.
Continue to beat on low until ingredients are well-combined.
Stir in flour mixture until blended.
Set aside.
3.
Using clean beaters, beat the remaining 6 whites in themixer at med-hi speed until stiff peaks are formed.
Add 1/2 of the beaten egg white to the batter and stir until fully incorporated.
Gently fold in the remaining whites.
4.
Pour the batter into the oiled springform.
Place in the oven and bake until cake is firm in the center and has started to pull away from the sides of the pan (25-30 min.
).
5.
Transfer pan to a rack and allow to cool at least 2 hrs.
6.
Prepare the sauce by placing the rasberries in a food proccessor or blender and pureeing them with the confectioner's sugar and lemon juice.
Push the puree through a fine mesh strainer to remove seeds.
Cover and chill.
7.
Remove springform and dust cake with sifted confectioner's sugar.
Cut cake into serving peice.
Spoon suace over each portion.
Garnish with extra rasberries if desired.