Healthified Bittersweet Chocolate Cake with Berries

 

Nonstick cooking spray

3/4

cup sugar

1/2

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

1/2

cup unsweetened cocoa powder

1/3

cup Gold Medal® all-purpose flour

1/4

teaspoon baking powder

5

egg whites

Unsweetened cocoa powder (optional)

1/2

of an 8-ounce container frozen light whipped dessert topping, thawed

1 1/2

cups fresh fruit - raspberries, blackberries, and/or blueberries

• 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 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 cake wedges to dessert plates. Top with whipped topping and berries.