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The Better Cook

Healthified Bittersweet Chocolate Cake with Berries

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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.

150 calories
48% fewer than
original recipe
5g of fat
72% less than
original recipe
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Transcript

Hi, I’m Daniel Green and this is the better cook. Healthified bittersweet chocolate cake is what’s on the menu today and I’ll show you how easy it is to make. Now I’ve got my saucepan and I’m going to add ½ cup of water to it 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. 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 ok 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. Two more to go, and in it goes. Final one and then, we’ll get ready to whisk. OK, 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. 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. My heat is off in the pan and now it’s time to add bittersweet chocolate. 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% less than a traditional recipe. Calories 150 which is going to be 48% less than the traditional. Ok, meantime, I’m just going to beat these eggs, just break those down and we want to add the mixture, a little bit at a time. Just sort of 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. 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 ten. Next up is the flour. To the flour a little bit of baking powder, 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. Now, rather than taking this and just dumping this 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. 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 in to the bowl. 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. Put the entire mix into this. 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! OK, 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. 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. 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.