46% calorie reduction from traditional recipe

6 tablespoons stick butter or margarine
4 ounces unsweetened chocolate
1/3 cup fat-free milk
1/3 cup sugar-free apricot preserves or apricot spreadable fruit
2 teaspoons instant coffee crystals
1 egg yolk
1 teaspoon vanilla
1 1/2 cups Equal Spoonful*
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt
Rich Chocolate Glaze (recipe follows)

*May substitute 36 packets Equal sweetener

Garnish with whipped topping, fresh raspberries and fresh mint, if desired.

Heat butter, chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.

Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal, whisking until smooth.

Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Lightly grease bottom of 8-inch cake pan and line with parchment or waxed paper. Pour cake batter into pan.

Bake in preheated 350 degree F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate 1 to 2 hours or until chilled.

Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint.

Makes 12 servings

Rich Chocolate Glaze
1 ounce semi-sweet chocolate
1 tablespoon stick butter or margarine

Melt chocolate and butter in small saucepan, stirring frequently.

Nutrition information per serving: 145 cal, 9 g carb., 3 g pro., 12 g fat, 36 g chol., 116 mg sodium

Food exchanges: 1/2 starch, 2 fat