Ingredients
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 4 teaspoon large egg whites
- 1 cup brown sugar (not packed)
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon very finely ground espresso beans
- 1/2 teaspoon salt
- 1/2 teaspoon powdered sugar
- 4 teaspoon raspberries, optional
Preparation
Baking Directions:
Preheat the oven to 350° F.
Generously mist four 31/2-inch-diameter ramekins with spray.
Place them side by side in an 8 X 8-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 sugar in a large mixing bowl until well combined.
Add the cocoa powder, espresso, and salt.
Stir until just combined and no lumps remain.
Divide evenly among the ramekins (each ramekin will be about 2/3 full).
Bake for 21 to 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 about 10 minutes.
Then invert each ramekin onto a dessert plate.
Let stand for 1 minute, and 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 to 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.
