Recipe#4018

Title: Chocolate Decadence 02

From: mekl@ix.netcom.com (Dirk (or Rania) Merkel) 
 Newsgroups: rec.food.chocolate 
 Subject: Light Chocolate Decadence 
 Date: 7 Mar 1997 18:12:38 GMT 
 Message-ID: mekl-0703971009220001@lax-ca54-19.ix.netcom.com 

Servings: 12        
 5 ounces bittersweet chocolate, finely chopped
 2 large eggs 
 1 large egg white 
 1 teaspoon vanilla 
 1/8 teaspoon cream of tartar 
 1/2 cup plus 1 tablespoon unsweetened alkaline Dutch Process cocoa
 2 tablespoons all-purpose flour 
 2/3 plus 1/4 cup sugar 
 3/4 cup low fat 1% milk 
 Place oven rack in lower third of the oven, and turn the heat to
 350 degrees F.
 With nonstick cooking spray, lightly coat inside rim of an 8 inch
 wide, 1 1 /2 to 2 inch deep round cake pan. Line pan bottom with
 cooking parchment cut to fit.
 Place chopped chocolate in a large bowl, set aside.
 Break 1 egg into a small bowl. Separate remaining egg. Put yolk
 with whole egg. Put white in separate larger bowl,and add remaining
 egg white.
 Add vanilla to the bowl with the yolk. Add cream of tartar to egg
 whites.
 Combine cocoa, flour, and 2/3 cup sugar in a 1 to 1 1/2 quart pan.
 Mixing smoothly with a whisk, gradually add milk. Stir over medium
 heat until mixture simmers, about 6 minutes; don't scorch. Stir
 and cook 1 1/2 minutes longer; then pour hot mixture over chopped
 chocolate. Stir until chocolate is completely melted and smooth.
 Whisk in whole egg and yolk mixture. Set aside.
 Beat egg whites with cream of tartar at medium speed until egg
 whites hold soft peaks. Beating at high speed, gradually add the
 remaining 1/4 cup sugar, then beat until whites hold stiff but not
 dry peaks.
 Stir 1/4 of the egg whites into the chocolate mixture, then gently
 fold in the remaining egg whites. Scrape batter into prepared cake
 pan, and smooth the top.
 Set cake pan in another pan that is at least 2 inches wider and 2
 inches deep. Set pans in oven. Fill outer pan with boiling water
 to half the depth of the cake pan. Bake just until center of cake
 springs back when very gently pressed- it will be quite gooey
 inside, about 30 minutes.
 Lift cake pan from water, and set on a rack to cool. 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.  To release cake,
 slide a thin knife between rim and cake.
 Cover cake with a sheet of waxed paper, then invert a flat plate
 onto the paper. Hold pan and plate together and then invert; shake
 gently if needed, to loosen cake. If cake sticks to pan, place a
 hot damp towel on on pan bottom for a few minutes; then gently
 shake pan with plate.  Remove pan. Peel off and discard parchment.
 Invert serving dish onto cake. Supporting with flat plate, turn
 cake over onto serving dish. remove flat plate, and discard wax
 paper.
 Cut cake with a thin, sharp knife, dipping knife in hot water and
 wiping clean between cuts. Garnish with raspberries and whipped
 cream.