Chocolate Facts
Chocolate is made from the seeds of a tropical tree called the cacao. These trees grow in a warm & moist climates. Most of the world's cacao beans come from West Africa! Brazil and the Ivory Coast are leaders in the cocoa bean belt, accounting for nearly half of the world's cocoa.

Warm Chocolate Tortes with Seasonal Fruit
(Gâteaux au Chocolat Chaud aux Fruits de Saison)
from the French Culinary Institute's Salute to Healthy Cooking
Photograph by Maria Robledo

This scrumptious, traditional, meringue-based flourless cake can be made with any berry or pitted cherries. If you are amenable to a few more calories, unmold the tortes and serve them in a pool of lightly whipped cream.
2 teaspoons plus 3 tablespoons sugar
2 large egg whites
1/2 cup chocolate pastry cream
1 cup fresh raspberries

Spray 4 (4-ounce) ramekins with nonstick spray. Using 2 teaspoons of the sugar, lightly dust the interior of the ramekins.
Preheat the oven to 350°F.
Place the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy. Gradually add the remaining 3 tablespoons sugar and beat on high speed until the whites are stiff and shiny. Fold in the pastry cream.

Copyright Maria Robledo
Transfer to a pastry bag fitted with a star tip. Pipe the mixture into the prepared ramekins, piping in a spiral motion to fill the ramekins halfway. Divide the raspberries over the meringue. Pipe 2 additional circles of meringue over the berries.
Place the ramekins on a baking sheet. Bake for 5 to 7 minutes, or until the meringue is just set. Serve warm.

Chef's note: To make chocolate pastry cream, see the recipe for Vanilla Pastry Cream and make the adjustments suggested.

Yield: 4 servings
Per serving: 207 calories, 6g total fat, 2.4g saturated fat, 109 mg cholesterol
Copyright: French Culinary Institute - buy the book

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