Butter-flavored cooking spray1 cup water 1/4 cup self-rising cornmeal 1/2 cup light margarine (5g fat per tablespoon) 6 ounces semi-sweet baking chocolate, chopped 1 teaspoon vanilla extract 1/4 cup + 4 tablespoons sugar, divided use 4 eggs, separated 1 egg white 2 cups frozen raspberries, thawed 10 tablespoons canned light whipped cream 1/2 ounce semi-sweet baking chocolate, shaved
1. Preheat oven to 300° F. Spray a 9-inch springform pan with butter-flavored cooking spray. 2. Combine water and cornmeal in a saucepan. Cook over medium heat 3-4 minutes, stirring occasionally, until boiling. Reduce heat and cover. Cook until thickened, 5-7 minutes. Remove from heat and let stand 2 minutes. Add margarine, chocolate and vanilla. Stir until melted. Cool completely. 3. Beat 1/4 cup sugar and egg yolks on medium speed until yolks are thick and pale yellow, 3-4 minutes. Blend in chocolate mixture. 4. Beat egg whites on high speed until soft peaks form, 3-4 minutes. Gradually add 2 tablespoons sugar; continue beating until glossy stiff peaks form, 2-3 minutes. Fold into chocolate mixture. 5. Pour batter into prepared pan. Bake 40-45 minutes or until center is set. Cool completely. 6. Puree raspberries and 2 tablespoons sugar in a blender. Press through a sieve to remove seeds. Serve each slice of cake with 1 1/2 tablespoons raspberry puree, 1 tablespoon whipped cream and shaved chocolate.