(recipe provided by a cooking show I can't remember the name of on PBS and BYUBroadcasting)
In a pan, melt 1/4 cup semisweet chocolate chips with 1/4 cup canola oil, stirring until smooth. Remove from heat.
In small bowl, whisk 5 Omega-3 eggs. (No, seriously, get the Omega-3's. They have less cholesterol and sodium and more healthy stuff in them.)
In a large bowl, combine 1 cup sugar, 1/2 cup whole wheat flour (cheaper than you think), 1/2 cup cocoa, and 1/4 cup shredded coconut. Whisk the eggs into flour mixture, then pour in melted chocolate and stir.
In a 9-inch springform pan (butter and sugar the inside instead of using grease and flour), pour in batter and smooth the top. Bake 35 minutes at 350 degrees. Cool and place on platter (cake will be very thin, like a brownie). Sprinkle with powdered sugar. Top with raspberries and fresh mint leaves.
One serving will contain 240 calories and 4 grams of saturated fat. This dessert is very rich (all that sugar), so serve thin slices.
Please note, I have not tried this recipe with a sugar substitute. Anyone who does, please come back and tell me how it came out. I want to know if this can be adjusted for diabetics.