Too Good To Be Healthy For You" Chocolate contest. Her note is posted below:
Dear Jennifer,
Thanks so much for submitting your yummy recipe to my cook-off competition. Your chocolate treat sounds absolutely delicious!
We had an overwhelming number of submissions, and after an extremely difficult review process, we have made our final three selections. Although your recipe was not selected for Thursday’s on-air finale, there will be many more opportunities for you to submit personal creations. So please, please be on the lookout for more chances to enter. I would love to review another one of your healthy recipes in the coming months!
All the best,
Joy
So, I didn't get to be on television. Okay. I still think the recipe is a winner and now that the contest is over, I am free to share it. Family, friends, strangers all love it and can't believe how delicious and rich it tastes. I'm sure you'll agree and it will become a regular part of your entertaining repertoire!
Chocolate Raspberry Decadence
by Jennifer Judelsohn
(serves 10-12)
INGREDIENTS
8 oz. Fair Trade organic bittersweet baking chocolate (65% cacao)
15 oz. can organic garbanzo beans, drained and rinsed
4 organic eggs
1 Tbsp. organic vanilla
½ c. plus 2 Tbsp. organic seedless raspberry fruit spread
1 tsp. aluminum-free baking powder
1 pint fresh organic raspberries
coconut oil and cocoa powder to grease and flour pan
parchment paper to line the bottom of the pan
INSTRUCTIONS
- Preheat oven to 350°F.
- Grease bottom of 9-inch round cake pan with organic coconut oil. Cut parchment paper in a circle to fit and place in bottom of pan. Grease top of parchment paper and sides of pan. Flour with unsweetened organic cocoa powder.
- Break or chop chocolate into small pieces. Place chocolate pieces in microwave-safe glass bowl. Cook on high for 1 minute. Remove and stir. Return to microwave for another 1 minute, stirring every 20 seconds, until chocolate is melted and smooth. (It may not need the full 2 minutes.)
- Place all other ingredients into Vitamix (emulsion blender) or food processor and process until very smooth. Scrape down sides of blender bowl to be sure all ingredients are well incorporated.
- Add melted chocolate and process again until very smooth.
- Transfer batter to prepared cake pan.
- Bake for 20 minutes.
- Cool in pan for 15 minutes, then invert onto serving platter. Let cool on platter another 10 to 15 minutes.
- Spread the reserved 2 Tbsp. of seedless raspberry fruit spread over the top of the cake. Cover with fresh organic raspberries. Garnish with fresh organic mint leaves.
This cake is simple to make and full of rich, luscious, chocolaty goodness. And no one would ever know that it’s gluten-free and dairy-free, high in protein, very low in sugar, and full of anti-oxidants. And because all the ingredients are organic and Fair Trade, it also is healthy for the planet, created with sustainability principles in mind.
