The Better Cook
Healthified Bittersweet Chocolate Cake with Berriesget recipe
Lighter Versions of Your Favorite Dishes
With 72% less fat and 36% less cholesterol than the original recipe, this almost flourless cake contains almost half the calories and less than two-thirds of the fat of the regular version. It’s pure chocolate bliss without the regrets.
48% fewer than
72% less than
UHC TV For Health and Happiness The Better Cook Healthified (Chef Daniel Green in kitchen with prepared bowls of individual ingredients assemble on counter) (Chef Daniel Green) Hi, I'm Daniel Green and this is the better cook. (Serving of Healthified Bittersweet Chocolate Cake on plate) (Chef Daniel Green voice-over) Healthified Bittersweet Chocolate Cake is what's on the menu today and I'll show you how easy it is to make. (Chef Daniel Green in kitchen with saucepan on range top and ingredients on counter) (Chef Daniel Green) Now I've got my saucepan and I'm going to add Â½ cup of water to... (Adds 3/4 cup sugar to water in saucepan) (Adds 1 tablespoon espresso powder to saucepan mixture and stirs with wooden spoon) ...and I want to dissolve some sugar and some espresso. I don't want to boil this but I do want to get to that right point just before boiling. (Separates eggs in small bowls) (Cracks each egg in small bowl and with gentle fingers removes yolk from white and puts whites in separate large bowl and yolks in separate medium bowls) We've got five eggs, I only need two yolks. So I'm going to separate those yolks, very carefully if possible, and I'll use another bowl to do so because you just don't want of get any of that egg yolk into the white. It's okay the other way around a little, but when we're whisking egg whites, you can't have any yolk whatsoever. So I use this to make sure I do it perfectly. And our second one goes in and now I'm finished with the yolks, I don't need any more of them, I just need the whites. So I'm going to just take and discard the final three yolks in there. (Puts unneeded yolks in small dish with egg shells) (Puts egg whites in large bowl with other egg whites Two more to go, and in it goes. Final one and then, we'll get ready to whisk. Okay, clean that up a little. Get rid of these bowls and I'm going to start whisking and we want to get it to stiff peaks, so it'll only take a couple of minutes. (Uses handheld mixer in bowl of egg whites until they begin to turn white and stiffen) And there it is. Just as you see these ribbons form that's when you know it's ready. And you can overdo it so once you get to that stage, stop and it's done. (Returns to sugar mixture in saucepan on range top) My heat is off in the pan and now it's time to add bittersweet chocolate. (Adds 3 ounces bittersweet chocolate chips into saucepan) I'm going to throw that in and it will just start to melt perfectly without us having any heat on here whatsoever. We're really taking down the fat. What we've done is a five gram per portion which is 72 percent less than a traditional recipe. Calories 150 which is going to be 48 percent less than the traditional. (Beats yolks with silicone spatula) Okay, meantime, I'm just going to beat these eggs, just break those down. (Pours chocolate mixture from saucepan into bowl of egg yolks) And we want to add the mixture, a little bit at a time. Just because I don't want those eggs to scramble. I want to just get them where they start to really mix in rather than cook completely through so you've got to be very careful and gentle with this then just add a bit more at a time and you can see that it's all incorporated perfectly. Everything goes in there giving a nice mix. (Adds 1/2 cup unsweetened cocoa powder to bowl of chocolate and egg yolk mixture) Now, to the mix I'm going to add in some cocoa powder. Now I've preset the oven to 350°. We're going to bake that for 30 minutes and then let it cool for 10. (Adds 1/3 cup flour to chocolate mixture) Next up is the flour. To the flour a little bit of baking powder. (Adds 1/4 teaspoon baking powder) (Adds 1 teaspoon vanilla extract) And just a little bit of vanilla extract for more flavor and that goes in there. Get all of this mixed in as well as you can. (Adds portion of egg white mixture to chocolate mixture and gently folds in) Now, rather than taking this and just dumping it into the egg white mix, we'd lose all the air that we worked hard to get into those egg whites. So the best way to do this is incorporate it like this and take just a little bit of your egg white and by doing so, we're just going to gradually make this lighter before we put it into the egg whites so then you've got all of that air. And what's the air going to do? It's going to rise in the oven. (Adds chocolate mixture into bowl of egg whites) Then, we'll add a little bit at a time. Do it in about two phases and that is it. And then the final bit, make sure the spatula--you can get every last drop of that chocolate mix into the bowl. (Coats spring-form pan with non-stick cooking spray) Now I've got a 9-inch spring-form pan. To that I'm just going to give it a spray so it slips out nice and easy. Make sure you get the sides and the base. (Pours cake mixture into spring-form pan) Put the entire mix into this. (Puts pan into oven and takes out one already finished) I'm going to take this one to the oven and take out the one that's been cooking and the aroma in this kitchen has filled with chocolate--wonderful! (Sets pan of finished cake on countertop) Okay, what we'll do is we'll let that rest. Ten minutes I will be back. We'll do a little clean up and we'll decorate it up. (Cooled cake out of pan on plate with one serving topped with whipped cream on small plate) Our cake is cooled and we're ready to decorate a little bit. I've got some fat-free whip cream on here so all the wonderful flavor and texture and we're just going to top it off with some fresh berries to make it look just perfect. (Tops serving of cake with a few berries and dusting of cocoa powder) And, a little bit of cocoa powder - I hope you get a chance to make bittersweet chocolate cake. We are going to make a better cook out of you. 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