Friday recipe: bittersweet chocolate cake with berries

February 12, 2010 —

Some people say Valentine’s Day is about love, I say it’s about chocolate! I don’t need an excuse to eat chocolate every day, but I am trying to be healthier, so this recipe is my compromise. It’s still full of chocolaty goodness, but it’s not quite as sinful as it could be. Now I just need to find 11 people to share it with so I don’t eat it all myself!

This recipe is definitely more labor-intensive than most of the recipes I share, but I think the result is worth it!

Here are 3 more “healthified” chocolate recipes from
Mini chocolate cheesecakes
Fudgy almond cookies
Black forest parfaits

Healthified bittersweet chocolate cake

Prep time: 25 min
Start to finish: 1 hr 30 min
Makes: 12 Servings

Nonstick cooking spray
3/4 cup sugar
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
5 egg whites
Unsweetened cocoa powder (optional)
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
1½ cups fresh fruit – raspberries, blackberries and/or blueberries

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 ½ 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.

Nutritional information
1 serving: calories 150 (calories from fat 45); total fat 5g (saturated fat 3g, trans fat 0g); cholesterol 35mg; sodium 35mg; total carbohydrate 25g (dietary fiber 3g, sugars 17g); protein 4g