DECADENT FLOUR-LESS CHOCOLATE CAKE Recipe
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Ingredients: |
Ingredients: 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 (chopped) 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 (shaved)
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Directions: |
Directions: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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