Recipe for Chocolate Espresso Cake 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 cup semi-sweet chocolate chips (125 mL)
1/4 cup espresso or strong brewed coffee (50 mL)
2 x eggs separated
3/4 cup granulated sugar (175 mL)
3/4 cup lowfat evaporated milk (2%)
1/2 cup cocoa (125 mL)
3 tbl all-purpose flour (45 mL)
1 tsp vanilla extract (5 mL)
3 tbl granulated sugar (45 mL)
Instructions:
Instructions: 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.

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.

Lighten Up! which is hosted by Rose Reisman, a local expert on

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