Preheat the oven to 350°F.
Generously mist four 3 1/2-inch-diameter ramekins with spray. Place them side by side in an 8x8-inch baking pan. Add water to the pan until it reaches halfway to the top of the ramekins.
Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites and brown sugar in a large mixing bowl until well-combined. Add the cocoa powder, espresso and salt, and stir until just combined and no lumps remain. Divide evenly among the ramekins (each ramekin will be about two-thirds full).
Bake for 21-24 minutes, until the tops look silky and puff slightly, and a toothpick inserted in the center comes out a bit wet. Remove from the oven and carefully transfer the ramekins from the water bath to a cooling rack. Cool for 5-10 minutes.
Invert each ramekin onto a dessert plate. Let stand for 1 minute then slowly lift off the ramekin (the cakes should come out on their own, but if they don’t, run a knife around the edge of the cakes to loosen them). Cool for another 5-10 minutes.
Use a fine sieve to evenly dust each cake with a light sprinkling of powdered sugar. Place one raspberry on the center of each cake, if using. Serve immediately.
Makes 4 cakes; 4 servings or 8 portions
No more than 20 minutes hands-on prep time
Each portion (1/2 cake) has: 101 calories, 3 g protein, 23 g carbohydrates, 1 g fat, <1 g saturated fat, 0 mg cholesterol, 3 g fiber, 182 mg sodium
Each serving (1 cake) has: 203 calories, 7 g protein, 46 g carbohydrates, 2 g fat, 1 g saturated fat, 0 mg cholesterol, 6 g fiber, 364 mg sodium
You save: 293 calories, 33 g fat, 19 g saturated fat
Traditional serving: 496 calories, 6 g protein, 47 g carbohydrates, 35 g fat, 20 g saturated fat, 195 mg cholesterol, 3 g fiber, 369 mg sodium
Recipe taken from Devin Alexander's THE MOST DECADENT DIET EVER!
Copyright © 2008 by Devin Alexander published by Broadway Books, a division of Random House Inc.
www.devinalexander.com
Photo Credit: Theresa Raffetto
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