Avalanche Cake

Chocolate & Raspberry Delight

This cake recipe is low fat, low cal and believe me, it's a lot easier than the recipe might look.

This whole cake is done in a square baking dish and ends up like a chocolate brownie cake served with an avalanche of chocolate sauce and raspberry cream.

For chocolate lovers, this is delicious!

Ingredients;

1-3/4 c. cake flour.

1 c. sugar.

1/2 c. unsweetened cocoa powder.

1 tsp. baking powder.

1/2 tsp baking soda.

1/4 tsp salt.

1-1/2 c. low fat plain yogurt.

2 Tbls. olive or macadamia oil

1 tsp. vanilla extract.

3 - egg whites.

1-1/4 c. freshest raspberries.

2 Tbls. honey.

2 Tbls. hot water.

1/4 c. raspberry preserves.

Prep;

Okay here we go.

Preheat the oven to 350°F (180°C).

Coat a 9" cake pan (23 x 3.5-cm cake tin) with nonstick spray.

In a large bowl, combine flour, 1/2 c. sugar, 1/4 c. cocoa, baking powder, baking soda, and salt.

In a medium bowl, combine 1 c. yogurt, oil, and vanilla extract.

In a small bowl, beat egg whites until soft peaks form.

Gradually beat in remaining 1/2 c. sugar until stiff peaks form.

Stir yogurt mixture into flour mixture just until moistened.

Fold in egg whites.

Pour into the prepared baking dish.

Bake 40 minutes, or until a wooden tooth pick inserted in center comes out clean.

Cool in the pan on a rack 10 minutes.

Remove from the pan and cool completely.

Cut into 12 squares.

Now, in another small bowl, mix the honey, water, and remaining 1/4 c. cocoa.

In yet another medium bowl, mix together the remaining 1/2 c. yogurt and preserves.

Serve each square with a dollop of raspberry cream and a drizzle of chocolate sauce.

Sprinkle evenly over top with 1 c. raspberries.

How's that for an avalanche of delight?

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