Mocha Cake with Berries

Mocha Cake with Berries

0 Reviews
From: Diabetic Living Magazine

Espresso coffee powder and bittersweet chocolate make this dense cake an extra-rich dessert.

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • ¾ cup sugar
  • ½ 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
  • ½ cup unsweetened cocoa powder
  • ⅓ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 5 egg whites
  • Unsweetened cocoa powder (optional)
  • ½ of an 8-ounce container frozen light whipped dessert topping, thawed
  • 1½ cups fresh raspberries, blackberries, and/or blueberries

Preparation

  • Prep

  • Ready In

  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 cocoa powder, 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 wedges of cake to dessert plates. Top with whipped topping and berries.

Nutrition information

  • Serving size: 1 slice cake, 2 tablespoons topping, and 2 tablespoons berries
  • Per serving: 152 calories; 5 g fat(3 g sat); 2 g fiber; 24 g carbohydrates; 4 g protein; 14 mcg folate; 34 mg cholesterol; 17 g sugars; 62 IU vitamin A; 3 mg vitamin C; 54 mg calcium; 1 mg iron; 31 mg sodium; 114 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrate, 1 fat

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