Ingredients
4 egg whites1 cup fat-free milk3/4 cup water1/2 cup unsweetened applesauce1 teaspoon almond extract1-3/4 cups all-purpose flour1-1/2 cups sugar3/4 cup baking cocoa1-1/2 teaspoons baking powder1-1/2 teaspoons baking soda1/2 teaspoon salt1/4 cup miniature semisweet chocolate chipsRASPBERRY SAUCE:2 cups fresh or frozen raspberries, thawed1 tablespoon sugar1 teaspoon lemon juice3/4 cup reduced-fat whipped topping12 fresh raspberries
Preparation
In a large bowl, beat the egg whites, milk, water, applesauce and extract until well blended. In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into egg white mixture until blended (batter will be thin).
Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet.
Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.
For sauce, puree the raspberries in a blender; strain to remove seeds. Stir in sugar and lemon juice. Spoon sauce onto dessert plates; top with cake wedges. Garnish each with 1 tablespoon whipped topping and a raspberry.
