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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

25 mins
55 mins


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 calories; protein 3.9g; carbohydrates 23.7g; dietary fiber 1.7g; sugars 17.1g; fat 4.8g; saturated fat 2.8g; cholesterol 34.1mg; vitamin a iu 62IU; vitamin c 3.2mg; folate 13.8mcg; calcium 54mg; iron 1.1mg; magnesium 8.4mg; potassium 113.6mg; sodium 30.6mg.