In an attempt to throw together a dessert that required minimal hot kitchen time (um, it's 100 degrees out), I mixed up a one bowl chocolate cake and layered pieces with fresh, seasonal raspberries and light whipped cream. To keep the dessert mini, I portioned the parfaits into miniature glasses.
By the way, a good tip to keep a lid on snack sizes is to scoop a handful into a teacup or small bowl. If you want more, refill the same amount or less each time. Try to find a container that makes your snack look plentiful - you'll likely feel more satisfied if you feed your hungry eyes too. If your container is large and it looks like you're only eating a few measly bites, you'll be inclined to eat much more.
Ingredients for Parfait: chocolate cake (see below), fresh raspberries, whipped cream
Note: There are no eggs in the cake - the vinegar-baking soda reaction mimics the rise you get from eggs. Don't worry, you can't taste the apple cider vinegar at all!
Gooey Chocolate Cake:
3/4 cup flour
3/4 cup whole wheat pastry flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup canola oil
1 cup water
2 teaspoons vanilla extract
2 tablespoons of cider vinegar
4 ounces finely chopped bittersweet chocolate
Preheat oven to 350 degrees. Whisk dry ingredients through sugar in a large bowl. Add wet ingredients. Finally, stir in chocolate. Pour batter into a greased 9-inch round cake pan or 8x8 inch square. Bake for 30-40 minutes until a toothpick comes out clean. Let cool on a wire rack. When cool, remove squares for parfait as needed.
To assemble parfait, layer chocolate cake, whipped cream and raspberries twice.
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