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Ingredients
2/3 cup/60 g/2 oz cocoa powder 2/3 cup/I 70 mL/5 ½ fl oz boiling water 4 egg yolks 1 cup/250 g/8 oz sugar 3/4 cup/90 g/3 oz flour, sifted 6 egg whites

Instructions
767 kilojoules 183 Calories per serve Low Fibre Low Fat 2 serves carbohydrate Oven temperature 160°C, 325°F, Gas 3 1. Place cocoa powder in a bowl, add water and stir until dissolved. 2. Place egg yolks and 1/2 cup/12S g/4 oz sugar in a bowl and beat for S minutes or until mixture is until thick and creamy. Fold cocoa mixture and flour, alternately, into egg yolk mixture. 3. Place egg whites in a clean bowl and beat until soft peaks form. Gradually beat in remaining sugar and continue beating until thick and glossy. 4. Fold egg whites into egg yolk mixture. Pour mixture into a 23 cm/9 in spring form tin, base lined with nonstick baking paper and bake for 25 minutes or until cake is just firm to touch. Serves 8 Serving suggestion: Cut cake into wedges and serve with raspberry couli. To make couli, place 250 g/8 oz fresh or thawed frozen raspberries in a food processor or blender and puree. Press puree through a sieve to remove seeds. Store high temptation food in containers, in cupboards or at the back of there refrigerator. Better still don't buy foods such as confectionery and high-fat snack foods which you know will be hard to resist.