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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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.

  • 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.

  • 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.)

  • 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 Facts

152.3 calories; protein 3.9g 8% DV; carbohydrates 23.7g 8% DV; exchange other carbs 1.5; dietary fiber 1.7g 7% DV; sugars 17.1g; fat 4.8g 7% DV; saturated fat 2.8g 14% DV; cholesterol 34.1mg 11% DV; vitamin a iu 62IU 1% DV; vitamin c 3.2mg 5% DV; folate 13.8mcg 3% DV; calcium 54mg 5% DV; iron 1.1mg 6% DV; magnesium 8.4mg 3% DV; potassium 113.6mg 3% DV; sodium 30.6mg 1% DV.