—Cakes—
1/4 c Packed light brown sugar
1/4 c Unsweetened cocoa powder
2 tb Boiling water
1 oz Semisweet chocolate; chopped
1/2 ts Vanilla
2 Eggs; separated & divided
2 tb All-purpose flour
1/8 ts Salt
2 tb Granulated sugar
—Sauce—
15 1/2 oz Pear halves in juice; 1 can
Low-fat sour cream; optional
Preheat oven to 375F. Line 6 Texas-size (3 1/2 x 1 3/4″) or jumbo
muffin-pan cups with paper liners. In saucepan, stir together brown sugar,
cocoa powder and boiling water until smooth. Add chopped chocolate and stir
over low heat until just melted. Add vanilla. Remove from heat. In medium
bowl with mixer at medium speed beat egg yolks until lemon-colored. Drizzle
in melted chocolate mixture, whisking to prevent eggs from curdling. Whisk
in flour until just blended. In clean medium bowl with clean beaters with
mixer at medium speed, beat egg whites just until frothy. continue beating
until soft peaks form, adding salt and granulated sugar 1 tablespoon at a
time. continue beating until stiff, glossy peaks form. Stir 1/4 of beaten
egg whites into chocolate mixture. Fold in remaining whites until blended
and no white streaks remain. Divide batter equally among muffin-pan cups.
Bake 13-16 minutes or until puffy and wooden pick inserted into centers
comes out clean. Cool briefly in muffin-pan cups on rack. For sauce, drain
pear halves, reserving 1/3 cup juice. In blender or food processor, puree
pears until smooth, adding reserved juice. Carefully remove warm individual
tortes from muffin-pan cups; peel off paper liners. Spoon some pear sauce
on each of 6 dessert plates. Place each torte on a plate in sauce. Spoon
sour cream on top, if desired.
Makes 6 cakes. Per cake: 159 calories; 4 g protein; 4 g fat; 71 mg
cholesterol; 31 g carbohydrates; 49 mg sodium.
Your time in the kitchen: 35 minutes; ready to serve in 55 minutes.
Sneak peak at irresistible, guilt-free treats from Richard Simmons’
brand-new cookbook, “Sweetie Pie”, printed in Woman’s World, 11/4/97 issue.
Yields
6 Servings
