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This recipe for DECADENT FLOUR-LESS CHOCOLATE CAKE, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Eastwood
Added: Saturday, May 6, 2006


Butter Flavored Cooking Spray
1 C. Water
1/4 C. Self-Rising Corn Meal
1/2 C. Light Margarine
6 oz. Semi-Sweet Baking Chocolate
1 tsp. Vanilla
1/4 C. + 4 T. Sugar (divided use)
4 Eggs (separated)
1 Egg (white)
2 C. Frozen Raspberries (thawed)
10 T. Canned Light Whipping Cream
1/2 oz. Semi-Sweet Baking Chocolate

Preheat oven to 300%. Spray a 9 inch spring-form pan with butter flavored cooking spray. Combine water and cornmeal in sauce pan. Cook over medium heat 3 - 4 minutes, stirring occasionally, until boiling. Reduce heat and cover. Cook until thickened 5 - 7 minutes. Add margarine, chocolate and vanilla. Stir until melted. Cool completely. Beat 1/4 C. of sugar and egg yolks on medium speed, until yolks are thick and pale yellow (3 - 4 minutes minutes). Blend into chocolate mixture. Pour batter into prepared pan. Bake 40 - 45 minutes or until center is set. Puree raspberries and 2 T. sugar in blender. Press through a sieve to remove seeds. Serve each slice of cake with 1 T. raspberry puree and 1 T. whipped cream with shaved chocolate.




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