Healthified Chocolate Espresso Cake with Berries
Espresso powder and chocolate make a great combination in this lower fat version of a chocolate treat!
Nonstick cooking spray
3/4 cup sugar
1/2 cup water
1 Tbsp instant espresso coffee powder
3oz bittersweet or semisweet chocolate, chopped
2 egg yolks
1 tsp vanilla
1/2 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1/4 tsp baking powder
5 egg whites
Unsweetened cocoa powder (optional)
Frozen light whipped dessert topping, thawed (optional)
1 1/2 cups fresh fruit/berries
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 chocolate until melted. Remove from heat. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; stir in vanilla. Set aside.
In a medium bowl, stir together the 1/2 cup 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 for 10 minutes. Loosen and remove side of pan. Completely cool. (Cake may fall slightly but evenly during cooling.)
To serve, cut cake into wedges. If desired, sprinkle dessert plates with additional cocoa powder. Transfer cake wedges to dessert plates and top with whipped topping (if desired) and berries.
About Tracy Dugick, Registered Dietitian
Tracy Dugick has been the Chief Clinical Dietitian and Inpatient Diabetes Educator at Mid-Columbia Medical Center (MCMC) for over a decade. She graduated from the University of Nebraska with a B.S. in Nutrition and Central Washington University with a M.S. in Nutrition.
At MCMC she manages four Registered Dietitians who service various contract accounts in the Columbia Gorge, provide inpatient nutrition services, consult hospital cancer center clients and provide diabetes services for patients staying at the hospital.
Tracy has been key in the implementation of insulin drip protocols, insulin orders and insulin pump protocols. She also educates patients, staff and providers regarding current diabetes practices. Tracy previously started and managed the outpatient diabetes program that included an ADA Recognized Program.