Another lovely recipe from our very talented Chris!
Copied from the Recipe Challenge section..
Posted by: CP (Chris) 4-5-06
HI all, I posted this on our Bathing Beauty Challenge and then realized it was kind of hidden there! So I'm reposting it here. I've made it several times and oh my!! is it yummy!! Enjoy!
CHOCOLATE RASPBERRY CAKE
Makes 6-8 servings
Preheat oven to 350F.
Place a large baking pan filled with an inch of hot water in the oven to preheat.
Spritz pan with extra virgin olive oil. I used a Corningware oblong pan- 7 x 9 x 2+ inches. It has a cover which is nice but not really necessary.
3 eggs- separate and bring to room temperature
Beat yolks until thick.
Defrost 1 cup of frozen organic raspberries. Smush well! Rinse container with approx a TB of water.
Add raspberries and water to yolks.
Add 1 serving Fat Flush chocolate whey, let sit about 30 seconds, Mix (letting it sit makes it easier to mix)
Add 2 more (or less if you wish) servings of chocolate whey and 2-3 packets of Stevia Plus (to taste), a sprinkling (1 tsp) of cinnamon if you want. Mix well.
This should be the consistency of a thick pancake batter. In other words it should sheet slowly off your mixing spoon rather than plop off of it. Add more water in TB quantities as needed.
Set aside.
Beat egg whites in a large bowl until very stiff but not glossy.
Fold yolk mixture into egg whites. (pour choc mix back and forth over the top. Use a wooden spoon to 'fold' in- slide spoon down one side of bowl, under the whites, and up the other side in a circular motion. Turn bowl a bit. Continue this motion until well mixed. You want to be gentle as the idea is to incorporate the yolk mix without 'deflating' the egg whites. Generally you don't want to 'cut' down the middle but just keep circling and turning until mixed.)
Pour into spritzed pan. For cake it should be half way up the sides of the pan.
Gently place pan in water in oven for 40-50 min. Check at 40 by inserting silver knife in center. It should come out clean. If not add another 10 min. If your oven is accurate you don't want to go over 50min as it dries out quickly.
Pull entire combination out- water pan with cake pan in it. Set on top of stove. It will be puffed up nice and pretty. It will sink down some but if you let it cool down slowly by leaving it in the hot water it will still be fairly tall.
When it is warm to the touch but not hot cover with lid, wax paper, or foil. You want to trap some of the moisture in.
Enjoy! Yum! It IS a bit on the drier side. Very cake like. I added a bit more raspberries to the top and it was extraordinary. (If you wanted a special occasion cake for company you could add a TB of cocoa to the whey mix, and then 'frost' it with cream cheese with raspberries and Stevia Plus when done. I imagine it would be very good. <G>
This makes about 6-8 fairly good size servings. That means that TWO pieces equals 1 egg, 1 serving of whey, and 1/3 cup of fruit. I don't know if I could EAT two pieces at once so it would make a great snack for during the day! It takes me close to a week to go through this using it as an afternoon snack. Kept well in the fridge-covered.
This really satisfied my need for chocolate and goodies. <G> Let me know how it comes out if you make it. I always like to 'field test' my recipes so I can make sure they work for everyone!
Chris
--------------------------------------------------------------------------------
We cannot hold a torch to light another's path without brightening our own. Ben Sweetlan
Pictures!
www.picturetrail.com/pennbo