Place oven rack in lower third of the oven, and turn the heat to 350 degrees F. With nonstick cooking spray, lightly coat inside rim of an 8 inch wide, 1 1/2 to 2 inch deep round cake pan. Line pan bottom with cooking parchment cut to fit.

Place chopped chocolate in a large bowl, set aside. Break 1 egg into a small bowl. Separate remaining egg. Put yolk with whole egg. Put white in separate larger bowl, and add remaining egg white. Add vanilla to the bowl with the yolk. Add cream of tartar to egg whites.

Combine cocoa, flour, and 2/3 cup sugar in a 1 to 1 1/2 quart pan. Mixing smoothly with a whisk, gradually add milk. Stir over medium heat until mixture simmers, about 6 minutes; don't scorch. Stir and cook 1 1/2 minutes longer; then pour hot mixture over chopped chocolate. Stir until chocolate is completely melted and smooth.

Beat egg whites with cream of tartar at medium speed until egg whites hold soft peaks. Beating at high speed, gradually add the remaining 1/4 cup sugar, then beat until whites hold stiff but not dry peaks.

Stir 1/4 of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites. Scrape batter into prepared cake pan, and smooth the top.

Set cake pan in another pan that is at least 2 inches wider and 2 inches deep. Set pans in oven. Fill outer pan with boiling water to half the depth of the cake pan. Bake just until center of cake springs back when very gently pressed- it will be quite gooey.

Lift cake pan from water, and set on a rack to cool. When cake is cool to the touch, cover it with plastic wrap, and chill thoroughly until cold, at least 8 hours or up to 2 days.

To release cake, slide a thin knife between rim and cake. Cover cake with a sheet of waxed paper, then invert a flat plate onto the paper. Hold pan and plate together and then invert; shake gently if needed, to loosen cake. If cake sticks to pan, place a hot damp towel on on pan bottom for a few minutes; then gently shake pan with plate. Remove pan. Peel off and discard parchment. Invert serving dish onto cake. Supporting with flat plate, turn cake over onto serving dish. Remove flat plate and discard wax paper. Cut cake with a thin sharp knife, dipping the knife in hot water and wiping clean between cuts. Garnish with rasberries and whipped cream.

Comments: Its unbelievable how this mother of all chocolate desserts (by Alice Medrich)is just as rich and decadent in this low calorie version. You'll have to try it for yourself to believe it. Before you do, its a good idea to read through the recipe (there are many steps and pieces of equipment involved)

From the cafecreosote web pages.

Fat 39% Protein 4g Carbohydrate 23g Cholesterol 31mg Sodium 23mg