Decadent Almond Chocolate Cake with Raspberry Sauce

Instructions

1. 1

   Preheat the oven to 325°F. In a large bowl, beat the egg whites, milk, water, applesauce, and almond extract until well blended. In a separate bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Gradually beat the dry ingredients into the wet ingredients until just combined (the batter will be thin).

2. 2

   Pour the batter into a 9-inch springform pan coated with cooking spray. Sprinkle the top with the chocolate chips. Place the pan on a baking sheet and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

3. 3

   Allow the cake to cool in the pan for 30 minutes. Carefully run a knife around the edge of the pan to loosen the cake, then remove the sides of the pan. Let the cake cool completely.

4. 4

   For the raspberry sauce, puree the raspberries in a blender and strain to remove the seeds. Stir in the sugar and lemon juice. Spoon the sauce onto dessert plates, top with slices of the chocolate cake, and garnish each with a dollop of whipped topping and a fresh raspberry.