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ShareMocha Cake with Berries
Nutrition Facts Per Serving:
- Servings: 12 (1 sliced cake, 2 tablespoons topping, and 2 tablespoons berries) servings
- Calories152
- Total Fat (g)5
- Saturated Fat (g)3
- Cholesterol (mg)34
- Sodium (mg)31
- Carbohydrate (g)24
- Fiber (g)2
- Protein (g)4
- Vitamin A (DV%)0
- Vitamin C (DV%)0
- Calcium (DV%)0
- Iron (DV%)0
- Other Carbohydrates (d.e.)1.5
- Fat (d.e.)1
Diabetic Exchanges
| Nonstick cooking spray | |
| 3/4 | cupsugar |
| 1/2 | cupwater |
| 1 | tablespooninstant espresso coffee powder or 2 tablespoons instant coffee powder |
| 3 | ouncesbittersweet or semisweet chocolate, chopped |
| 2 | egg yolks |
| 1 | teaspoonvanilla |
| 1/2 | cupunsweetened cocoa powder |
| 1/3 | cupall-purpose flour |
| 1/4 | teaspoonbaking powder |
| 5 | egg whites |
| Unsweetened cocoa powder (optional) | |
| 1/2 | of an 8-ounce containerfrozen light whipped dessert topping, thawed |
| 1-1/2 | cupsfresh raspberries, blackberries, and/or blueberries |
1. 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.
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 wedges of cake to dessert plates. Top with whipped topping and berries. Makes 12 (1 sliced cake, 2 tablespoons topping, and 2 tablespoons berries) servings.
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This is very delicious!! Definately a good recipe. Raspberries and blackberries go espcially well. And as a reply to comment made on 5/22/2010: It's a dessert. It's a choice. Use a cholesterol free egg substitute if it's that important to you, or don't eat it, and get off your high horse!
7/19/2010 10:24:27 AM Report Abusewhere is the sugar fact on this nutrution rating???
6/29/2010 05:37:43 PM Report AbuseWow...pretty high cholestrol..guess the one part of the recipe that calls for two whole eggs ruins it.Sad as it sounds so very delicious.
5/22/2010 09:25:08 AM Report Abuse