Guilt-free chocolate cake and buffalo wings

Boneless buffalo strips
Mix the flour, garlic powder, and salt in a medium shallow bowl until well combined.

Dip one chicken strip at time into the flour mixture and turn it to coat completely. Then shake off any excess flour. Transfer the strip to a plate. Repeat with the remaining strips, placing them side by side on the plate until they are all coated.

Place a large skillet over high heat. When the skillet is hot, lightly mist it with spray and add the chicken strips side by side, not touching, in a single layer (work in batches, if necessary). Cook until lightly browned on the outside and no longer pink inside, 2 to 3 minutes per side.

Meanwhile, place a small nonstick skillet over low heat and add the butter and hot sauce. Heat, stirring constantly, until the butter is just melted, being careful not to scorch it. Immediately remove from the heat, add the chicken strips, and toss to coat completely. Add more hot sauce, if desired. Let stand in the pan for 5 minutes, and then toss again (the sauce will stick better after resting) and serve immediately.

Blue cheese dressing
Whisk the mayonnaise, sour cream, buttermilk, hot sauce, and vinegar in a medium resealable container until smooth and well combined. Stir in the blue cheese until well combined. Seal the container and refrigerate for at least 1 hour.

Buffalo wing plate:
Spoon the dressing into a small dipping bowl. Arrange the boneless buffalo strips on a plate with the celery, carrots, tomatoes, and dressing. Serve immediately.

Preheat the oven to 350° F.

Generously mist four 31/2-inch-diameter ramekins with spray. Place them side by side in an 8 X 8-inch baking pan. Add water to the pan until it reaches halfway to the top of the ramekins.

Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites, and sugar in a large mixing bowl until well combined. Add the cocoa powder, espresso, and salt. Stir until just combined and no lumps remain. Divide evenly among the ramekins (each ramekin will be about 2/3 full).

Bake for 21 to 24 minutes, until the tops look silky and puff slightly and a toothpick inserted in the center comes out a bit wet. Remove from the oven and carefully transfer the ramekins from the water bath to a cooling rack. Cool for about 10 minutes. Then invert each ramekin onto a dessert plate. Let stand for 1 minute, and then slowly lift off the ramekin (the cakes should come out on their own, but if they don't, run a knife around the edge of the cakes to loosen them). Cool for another 5 to 10 minutes. Use a fine sieve to evenly dust each cake with a light sprinkling of powdered sugar. Place one raspberry on the center of each cake, if using. Serve immediately.