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 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 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
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.