By Dr. Janet Brill
Yield: 12 servings (serving size: 1/12th of the recipe, 98 grams)
Preheat oven to 350°F.
Spray a 9×13-inch baking pan with nonstick cooking spray and set aside.
Combine the first two ingredients in a large microwavable bowl and microwave on high for 2 minutes. Remove and stir until chocolate is totally melted.
In another large mixing bowl, combine sugar, flour and almond flour (process raw, natural almonds in a food processor until almonds are the consistency of fine powder). Add in remaining ingredients and mix well until completely blended.
Pour batter into baking pan and bake for 30-35 minutes or until center is firm to the touch. Let stand until set and serve warm topped with raspberry coulis and fat-free whipped topping, if desired.
For the raspberry coulis:
In a saucepan add in raspberries, sugar and lemon juice and cook over low heat, stirring gently until sugar is dissolved. When mixture just begins to simmer, remove from heat and pour into a food processor. Process until smooth. Drizzle coulis over chocolate almond cake, add a dollop of fat-free Cool Whip, a scoop f fat-free vanilla frozen yogurt and enjoy!
Nutritional Information per Serving (1 piece of cake (1/12th of recipe) with 2 tablespoons raspberry coulis):
Calories: 378, Fat: 19 g, Cholesterol: 0 mg, Sodium: 125 mg,
Carbohydrate: 57 g, Dietary Fiber: 5 g, Sugars: 45 g, Protein: 5 g
Recipe excerpt from Dr. Janet’s book: CHOLESTEROL DOWN.