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Healthified Bittersweet Chocolate Cake with Berries

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72% less fat • 36% less Cholesterol than the original recipe. 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.

  • Prep Time 25 min
  • Total Time 1 hr 30 min
  • Servings 12

Ingredients

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 Gold Medal® 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
1 1/2
cups fresh fruit - raspberries, blackberries, and/or blueberries

Directions

  • 1 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.
  • 2 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.
  • 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. (Cake may fall slightly but evenly during cooling.)
  • 4 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.

Nutrition Info

The Quick Take: Healthified

  • Calories Reduced By 140
  • Fat Reduced By 13g
  • Saturated Fat Reduced By 7g
See What Makes It Healthified »

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
35mg
35%;
Total Carbohydrate
25g
25%
(Dietary Fiber
3g
3%
  Sugars
17g
17%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
1%;
Vitamin C
6%;
Calcium
2%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

The Original vs. Healthified

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Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before After
1 8-ounce container frozen whipped dessert topping, thawed Nonstick cooking spray
1/2 cup fresh raspberries, blackberries, and/or blueberries 1/2 cup water
1/2 cup whipping cream 1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
1/4 cup cooking oil 1 1/2 cups fresh fruit - raspberries, blackberries, and/or blueberries
2 tablespoons butter
Nutritional Highlights
Calories
 
 
290 (before)
150 (after)
Cholesterol
 
 
55 mg (before)
35 mg (after)
Saturated Fat
 
 
10 g (before)
3 g (after)
Total Fat
 
 
18 g (before)
5 g (after)

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 02/22/2013. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
35mg
35%;
Total Carbohydrate
25g
25%
(Dietary Fiber
3g
3%
  Sugars
17g
17%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
1%;
Vitamin C
6%;
Calcium
2%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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