Healthified Bittersweet Chocolate Cake with Berries
Healthified Bittersweet Chocolate Cake with Berries
Provided by: live better america
total
prep
72% less fat • 36% less Cholesterol than the original recipe see the comparison. This almost flourless cake boasts almost half the calories and less than two-thirds of the fat as the regular version, offering pure chocolate bliss without the regret.
Ingredients
- Nonstick cooking spray
- 3/4 cup sugar
- 5 egg whites
- Unsweetened cocoa powder (optional)
- 1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
- 1 1/2 cups fresh fruit - raspberries, blackberries, and/or blueberries
- 1/2 cup water
- 1 tablespoon instant espresso coffee powder or 2 tablespoons instant coffee powder
- 3 ounces bittersweet or semisweet chocolate, chopped
- 2 egg yolks
- 1 teaspoon vanilla
- 1/2 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
Directions
- Preheat oven to 350°F. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside. In a medium saucepan, stir together sugar, the water, and espresso powder. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.
- In a medium bowl, stir together the 1/2 cup cocoa powder, the flour, and baking powder. Stir in chocolate-egg yolk mixture until smooth. In a large bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites. Spread in the prepared pan.
- Bake about 30 minutes or until the top springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Loosen and remove side of pan. Cool completely. (Cake may fall slightly but evenly during cooling.)
- To serve, cut cake into wedges. If desired, sprinkle dessert plates with additional cocoa powder. Transfer cake wedges to dessert plates. Top with whipped topping and berries.
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