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!
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)
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.
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.
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.
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.
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!