One Bowl Chokolate Raspberry Cake to Die For.. |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This recipe was created for a diabetic for Valentines. I cut both sugar and fat down by adding apples. The beauty of this recipe is that the ingredients are mixed in one step. I still feel the cake gets too dry (crumbly) after a few days. Would greatly appreciate other bakers suggestions. Are afraid to add more liquid, as the middle gets even more dense. This is my third cake in three weeks; I will not be able to fit my pants if I have to keep fiddling with this recipe. Ingredients:
2 1/2 cups all-purpose flour |
2 cups sugar or 2 cups splenda sugar substitute, equal amount |
3/4 cup unsweetened cocoa |
2 1/2 teaspoons baking powder |
1 teaspoon cinnamon |
2 teaspoons vanilla |
1 cup tart apples, shredded (packed) or 3/4 cup unsweetened applesauce |
1 cup nonfat milk |
3/4 cup becel margarine or 3/4 cup butter, melted |
4 large eggs (240-260 g total weight) |
12 ounces dark chocolate |
1 1/2 cups frozen raspberries, 250g (not defrosted) or 1 1/2 cups fresh raspberries |
4 tablespoons coarse sugar (perle sugar) |
Directions:
1. Heat oven to 350 degrees.
2. Peel, shred and measure apples.
3. In large mixing bowl, combine first dry ingredients.
4. Then add shredded apples, milk, butter, and eggs.
5. Beat at low speed until moistened; about 2 minutes at medium speed.
6. Pour into cake pan.
7. Cover top of cake batter with raspberries, and stick chocolate pieces into batter all around the cake. Press gently raspberries and chocolate pieces halfway into batter, sprinkle with coarse sugar.
8. Bake for 50-60 minutes or until toothpick comes out clean. This is a little tricky since all the melted chocolate on top. I shake the form gently and if the batter no longer seems soft in the middle I deem it done.
9. Cool on wire racks for 60 minutes; remove from pan and cool.
10. Serve with vanilla ice cream or 2 cups crème fraiche sweetened with 4 tsp powdered vanilla sugar.
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