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.

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( 43 Ratings)

43 Ratings

5 Stars 23%

4 Stars 19%

3 Stars 35%

2 Stars 19%

1 Stars

Member Reviews ( 7 )

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The Quick Take & Nutrition Info

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The Quick Take: Healthified

Calories Reduced By 140
Fat Reduced By 13g
Saturated Fat Reduced By 7g

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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.

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.

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)
Fat		3 1/2 (before) 1 (after)
Saturated Fat		10 g (before) 3 g (after)
Total Fat		18 g (before) 5 g (after)

Reviews

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1 - 3 of 7 Reviews View All

Posted 2/29/2012 12:29:30 PM REPORT ABUSE Amy R said:

Rating:

This was REALLY tasty & easy to make!! Thank you for this recipe!

Posted 7/11/2011 12:08:54 PM REPORT ABUSE Pooker2004 said:

Rating:

I love chocolate and I love coffee! Mix them together and BAM! This cake is great! I used 2T of instant coffee powder and 3oz of Ghirardelli semisweet baking chips. Topped the whole cake off with whipped topping and sliced raspberries and blackberries. Yum! Oh, and my DH and I both think the cake had better flavor the 2nd day. Not sure if anyone shares our opinion on that one though. Its a must try!

Posted 3/2/2011 4:22:46 PM REPORT ABUSE ladyinblue3 said:

Rating:

Made this for a co-workers birthday. It was a big hit. Used semi-sweet chocolate chips-very deep dark chocolate flavor--yummy! Will be making again!

1 - 3 of 7 Reviews View All

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.