From the Taste for Life Test Kitchen
25 minutes prep time | Serves 10
Cooking oil spray
4 oz bittersweet chocolate
1 c unsalted butter, softened
1/2 c unsweetened cocoa, sifted
3/4 c sugar
1 Tbsp powdered sugar
1/2 c fresh raspberries (if you use frozen, thaw & drain)
Preheat oven to 350°. Line a 9-inch round cake pan with parchment paper or foil cut to exact size. Spray with cooking oil spray and lightly flour.
Coarsely chop the bittersweet chocolate and melt with the butter in a microwave oven on high for two minutes. Stir with a wooden spoon until all of the chocolate has melted and the mixture is smooth.
Beat the eggs until thick and then stir in sifted cocoa and sugar. Beat mixture until thick and creamy. Add the melted butter and chocolate mixture, and beat again until well blended.
Pour the mixture into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Place cake on cooling rack for 10 minutes before turning it onto a serving plate.
When cool, sprinkle with the confectioners' sugar, using a sifter, and garnish with raspberries.
Per serving: 313 Calories, 4 g Protein, 26 g Carbohydrates, 1 g Fiber, 23 g Total fat (14 g sat, 2 g mono), 26 mg Sodium, Vitamin B2 (riboflavin), Biotin, Copper, Phosphorus, Selenium