Healthier Bittersweet Chocolate Cake with Berries

This cake is a great alternative to the super sweet versions.  With reduced sugar, but great chocolate taste it is a winner paired with juicy berries of your choosing and maybe even a dollop of real whipped cream on top.  Enjoy!

Ingredients

Cake

Nonstick cooking spray

¾ cup sugar

½ cup water

1 tablespoon instant espresso coffee ppowder or 2 tablespoons instant coffee

3 ounces bittersweet or semisweet chocolate, chopped

2 egg yolks

1 teaspoon vanilla

½ cup unsweetened cocoa powder

1/3 cup all-purpose flour

¼ teaspoon baking powder

5 egg whites

Unsweetened cocoa powder (optional)

Topping

1 ½ cups fresh berries – raspberries, blackberries, and/or blueberries

Fresh Whipped cream

1 Cup Whipping Cream

¼ Cup Sugar

1 Tablespoon Vanilla

Combine last three ingredients and whip until soft peaks form.  Refrigerate until ready to serve cake.

Step 1

Preheat oven to 250 degrees. 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.

Step 2

In a medium bowl stir together ½ cup cocoa powder, the flour, and the bakingpowder. Stir in chocolate egg yolk mixture until smooth.  In a large bowl beat whites with an electric mixer on medium until stiff peaks form (tips stand straight up).Stir a small amount of the egg white mixture in chocolate to lighten.  Fold chocolate mixture into reaming egg whites.Spread in the prepared pan.

Step 3

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.

Step 4

To serve, cut cake into wedges.  If desired sprinkle dessert plates with cocoa powder.  Transfer cake wedges to dessert plates.  Top with whipped cream and berries and enjoy!

Yield

12 Servings