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Skinny Bittersweet Chocolate Cake with Berries

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  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 12
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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.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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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 Cool Whip lite frozen whipped topping, thawed
  • 1 1/2 cups fresh fruit - raspberries, blackberries, and/or blueberries
Make With
Gold Medal Flour

Steps

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
45
Trans Fat
0g
% Daily Value*:
Vitamin A
1%
1%
Exchanges:
Free
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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