Healthified Bittersweet Chocolate Cake with Berries

Now, you can have your cake and eat it too!!

Makes: 12 servings

• nonstick cooking spray
• 3/4 c. sugar
• 1/2 c. water
• 1 Tbs. instant espresso coffee powder or 2 Tbs. instant coffee powder
• 3 oz. bittersweet or semisweet, chopped
• 2 egg yolks
• 1 tsp. vanilla
• 1/2 c. unsweetened cocoa powder
• 1/3 c. all-purpose flour
• 1/4 tsp. baking powder
• 5 egg whites
• unsweetened cocoa powder (optional)
• 1/2 a container (8 oz.) frozen light whipped dessert topping, thawed
• 1 1/2 c. fresh fruit- raspberries, blackberries, and/or blueberries

1. Preheat oven to 350 degrees. Lightly coat a 9 in. springform pan with nonstick cooking spray; set aside. In a med. saucepan, stir together sugar, the water and espresso powder. Cook and stir over med.-high 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 med. bowl, stir together the 1/2 c. 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 med. 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 min. or until the top springs back when lightly touched. Cool in pan on a wire rack for 10 min. Loosen and remove side of pan. Cool completely. (Cake may fall slightly but even during cooling).
4. To serve, Cur cake into wedges. If desired, sprinkle dessert plates with additional cocoa powder. Transfer cake wedges to dessert plates. Top with whipped topping and berries.

NUTRITION FACTS: 150 CAL; 5 g TOTAL FAT; 35 mg CHOL; 35 mg SODIUM; 25 g CARB; 3 g. FIBER, 4 g PRO