Healthy Chocolate Chocolate Cake! Not-Only-In-Your-Dreams Cake
By: Devin Alexander
Preheat the oven to 350 degrees
Butter-Flavored cooking spray
1/4 cup unsweetened applesauce
1 teaspoon Vanilla extract
4 large egg whites
1 cup dark or light brown sugar (not packed)
3/4 cup unsweetened cocoa powder
1/4 teaspoon very finely ground espresso beans
1/2 teaspoon salt
1/2 teaspoon powered sugar
4 raspberries, optional
Four 3 1/2-inch-diameter ramekins
Generously mist four 3 1/2-inch-diameter ramekins with spray. Place them side by side in 8×8-inch baking pan.
Add water to the pan until it reaches halfway to the top of the ramekins.
Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites, and brown sugar in a large mixing bowl until well combined.
Add the cocoa powder, espresso, and salt. Stir until just combined and no lumps remain.
Divide evenly among the ramekins (each ramekin will be about two-thirds full).
Bake for 21-24 minutes , until the tops look silky and puff slightly and a toothpick inserted in the center comes out a bit wet.
Remove from the over and carefully transfer the ramekins from the water bath to a cooling rack.
Cool for 5 to 10 minutes. Then invert each ramekin onto a dessert plate. Let stand for 1 minute and then slowly lift off the ramekin (the cakes should come out on their own, but if they don’t, run a knife around the edge of the cakes to loosen them).
Cool for another 5-10 minutes. Use a fine sieve to evenly dust each cake with a light sprinkling of powdered sugar.
If using, place one raspberry on the center of each cake.
You can also make this and store, unbaked, in the ramekins in an airtight container in your freezer. When you need a no-fuss dessert, pop them in the water bath and bake them 30-32 minutes.
Each cake has:
1g saturated fat
If you want a great chicken sandwich, check out Devin’s Warm Brie Chicken Breast Sandwich or for more recipes visit Devin Alexander