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Flourless Black Pepper Chocolate Cake w/ Topping

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Servings: Yields 10 servings

Cook Time: 26 minutes

Prep Time: 0 minutes

Ingredients

1/2 cup Inspirations Black Pepper Dipping oil
1/2 cup Nature's Place Organic honey
4 each eggs
1 teaspoon vanilla extract
1 cup Hannaford baking cocoa
1/2 cup Inspirations Raspberry Peach fruit spread
1/4 cup water
1 tablespoon Fresh lemon juice
1 cup fresh raspberries, rinsed
1 tablespoon Confectioners` sugar

Directions

1. Preheat oven to 350degreesF. Spray a 9-inch springform cake pan with vegetable cooking spray.
2. In a large mixing bowl whisk together oil, honey, eggs, and vanilla until wellblended. Sift cocoa into the bowl and mix together until smooth. Pour the batterinto the prepared pan. Bake for 20 to 25 minutes, or until center is set.
3. Cool cake in pan for 10 minutes, then remove sides from springform pan, invertcake onto a cake platter, and remove bottom of pan from cake. (Cake may be frozenat this point. Allow to warm to room temperature before serving.)
4. Prepare the topping. In a medium microwave-safe bowl mix the fruit spread, water, and lemon juice until smooth. Microwave on high for about 1 minute, or until fruit spread is beginning to melt, then whisk together well to make a glaze. Let cool for 2 to 3 minutes, then gently fold the raspberries intothe glaze. Spoon the topping evenly on top of the cake and then dust with confectioners' sugar using a small fine-mesh strainer. Serve slightly warm or at room temperature.
Source: Fresh Magazine March, April 2010

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Yields 10 servings
Base Nutrients
Calories 230 kcal (11%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 1 g (5%)
Cholesterol 70 mg (23%)
Sodium 30 mg (1%)
Total Carbohydrates 28 g (9%)
Dietary Fiber 3 g (12%)
Protein 4 g (6%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a

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