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Name: Chocolate Espresso Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 ts Vanilla extract; 1 1/2 c Frozen raspberries; 1/2 c Semi-sweet chocolate chips; 3 tb Granulated sugar; 3 tb All-purpose flour; 1/2 c Cocoa; 1/4 c Espresso or strong brewed; 3/4 c Granulated sugar; 2 Eggs separated; 3/4 c 2 % evaporated milk

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INGREDIENTS

1 ts Vanilla extract
1 1/2 c Frozen raspberries
1/2 c Semi-sweet chocolate chips
3 tb Granulated sugar
3 tb All-purpose flour
1/2 c Cocoa
1/4 c Espresso or strong brewed
3/4 c Granulated sugar
2 Eggs ; separated
3/4 c 2 % evaporated milk

Servings

INSTRUCTIONS

Hi. The Life Network on Canadian cable TV carries a show called Lighten Up! which is hosted by Rose Reisman, a local expert on nutritional lowered-fat recipes. This weeks episode includes a chocolate espresso cake which meets the calories from fat percent limits of this list, so I am copying and pasting the recipe from the shows archives to this list. There are lots of other low fat recipes given in the same document, which is a growing list of all the recipes prepared on Lighten Up! http://www.lifenetwork.ca/past.asp?ShowID=101 Serves 10 to 12; Preheat oven to 350 F (180 C); 8 inch (2 L) springform pan sprayed with vegetable spray. Melt chocolate chips with coffee; stir until smooth. Allow to cool. In a large bowl, beat together egg yolks, 3/4 cup (175 mL) sugar, evaporated milk, cocoa, flour and vanilla until smooth. Beat in chocolate-coffee mixture. With an electric mixer in a separate bowl, beat egg whites until soft peaks form. Gradually add 3 tbsp. (45 mL) sugar and continue beating until stiff peaks form. Stir one-quarter of egg whites into chocolate batter. Gently fold in remaining egg whites. Spoon into prepared pan. Bake 30 to 35 minutes or until cake is set at the centre. Chill before serving. Puree raspberries in a blender or food processor. Serve sliced cake in a pool of raspberry sauce. Per serving: Calories 136; Protein 3 g; Fat, total 4 g; Fat, saturated 2.0 g; Carbohydrates 24 g; Sodium 29 mg; Cholesterol 37 mg; Fiber 2 g. Additional air dates: 2/4/99 10:00pm ET Note: for people who dont use coffee, Rose Reisman suggested replacing the quarter-cup espresso or coffee with either hot chocolate (which would increase the fat content) or with water. Of course, then it would just be a chocolate cake. Posted to EAT-LF Digest by "Ellen Pickett" on Feb 6, 1999,

NOTES

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Chocolate Espresso Cake

1 ts Vanilla extract
1 1/2 c Frozen raspberries
1/2 c Semi-sweet chocolate chips
3 tb Granulated sugar
3 tb All-purpose flour
1/2 c Cocoa
1/4 c Espresso or strong brewed
3/4 c Granulated sugar
2 Eggs separated
3/4 c 2 % evaporated milk

Hi. The Life Network on Canadian cable TV carries a show called  Lighten Up! which is hosted by Rose Reisman, a local expert on  nutritional lowered-fat recipes.    This weeks episode includes a chocolate espresso cake which meets the  calories from fat percent limits of this list, so I am copying and  pasting the recipe from the shows archives to this list. There are  lots of other low fat recipes given in the same document, which is a  growing list of all the recipes prepared on Lighten Up!    http://www.lifenetwork.ca/past.asp?ShowID=101    Serves 10 to 12; Preheat oven to 350 F (180 C); 8 inch (2 L)  springform pan sprayed with vegetable spray.    Melt chocolate chips with coffee; stir until smooth. Allow to cool.    In a large bowl, beat together egg yolks, 3/4 cup (175 mL) sugar,  evaporated milk, cocoa, flour and vanilla until smooth. Beat in  chocolate-coffee mixture.    With an electric mixer in a separate bowl, beat egg whites until soft  peaks form. Gradually add 3 tbsp. (45 mL) sugar and continue beating  until stiff peaks form.    Stir one-quarter of egg whites into chocolate batter. Gently fold in  remaining egg whites. Spoon into prepared pan. Bake 30 to 35 minutes  or until cake is set at the centre. Chill before serving.    Puree raspberries in a blender or food processor.    Serve sliced cake in a pool of raspberry sauce.    Per serving: Calories 136; Protein 3 g; Fat, total 4 g; Fat,  saturated 2.0 g; Carbohydrates 24 g; Sodium 29 mg; Cholesterol 37 mg;  Fiber 2 g. Additional air dates: 2/4/99 10:00pm ET  Note: for people who dont use coffee, Rose Reisman suggested  replacing the quarter-cup espresso or coffee with either hot  chocolate (which would increase the fat content) or with water. Of  course, then it would just be a chocolate cake.    Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Feb 6,  1999,

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Nutrition

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Serving Size: 1 Serving (95g)
Recipe Makes: 12 servings

Calories: 181
Calories from Fat: 52 (29%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.7g
Cholesterol 176.2mg		54 %
Sodium 101.6mg		4 %
Potassium 136.6mg		4 %
Total Carbohydrate 27.6g		8 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 25.7g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 181

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