Turn this moist, dense and truly chocolaty cake into an elegant dessert by garnishing each serving with a dollop of whipped cream, some fresh raspberries and a light dusting of cocoa. Note that this cake does not contain any leavening: beaten egg whites alone are used to lighten it.
Make Ahead Tip: Prepare through step 8. The cake will keep, well wrapped, at room temperature for up to 1 day or in the freezer for up to 3 months.
Equipment: 9-inch round cake pan
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
2 other carbohydrate, 1 1/2 fat