I dreamed about
eating a cake like this for years. I’m serious. I really did. I’m one of those
“There’s no such thing as chocolate cake that’s too rich” types.
I was dieting,
but I had to “cheat” from time to time just to keep my sanity, by eating a
chocolate flourless espresso cake I just loved. Then I felt guilty and tried to
spend more time at the gym, all the while calling the cake “a heart attack in a
It literally had a pound of butter, a pound of chocolate, and a dozen
eggs. I limited myself to making it on special occasions, but I dreamed about
eating it (both in my sleep and during the day) often.
And then came
this cake. It’s as rich as they come and I love it more than any other I’ve
had. In addition to being delicious, this cake is extremely simple and can be
mixed up in minutes.
If you really want to impress your friends, keep some,
unbaked, in your freezer. Store them in the ramekins in an airtight container.
When you need dessert without any fuss, pop them in the water bath and bake
them (you’ll need to add about 10 minutes to the baking time).
these cakes are extremely rich. It’s one of the few desserts where I feel
satisfied eating just half . . . but even when I am really craving chocolate,
the whole thing doesn’t set me back.
Just make sure to grind the espresso
finely. The coffee is here only to deepen the chocolate flavor; it’s not a
mocha cake. Regardless, you don’t want to taste coffee grounds in this slice of
Not only do I
just love the taste, but it packs 6 grams of fiber, so it really comes without
WHAT YOU NEED:
- 1/4 cup
- 1 teaspoon
- 4 large egg
- 1 cup brown
sugar (not packed)
- 3/4 cup
unsweetened cocoa powder
- 1/4 teaspoon
very finely ground espresso beans
- 1/2 teaspoon
- 1/2 teaspoon
- 4 raspberries,
- Preheat the oven
to 350° F.
- Generously mist
four 31/2-inch-diameter ramekins with spray. Place them side by side in an 8 X
8-inch baking pan.
- Add water to the pan until it reaches halfway to the top of
- Use a sturdy
whisk or spatula to mix the applesauce, vanilla, egg whites, and sugar in a
large mixing bowl until well combined.
- Add the cocoa powder, espresso, and
salt. Stir until just combined and no lumps remain. Divide evenly among the
ramekins (each ramekin will be about 2/3 full).
- Bake for 21 to
24 minutes, until the tops look silky and puff slightly and a toothpick
inserted in the center comes out a bit wet.
- Remove from the oven and carefully
transfer the ramekins from the water bath to a cooling rack. Cool for about 10
- Then invert each ramekin onto a dessert plate. Let stand for 1 minute,
and then slowly lift off the ramekin (the cakes should come out on their own,
but if they don’t, run a knife around the edge of the cakes to loosen them).
- Cool for another 5 to 10 minutes. Use a fine sieve to evenly dust each cake
with a light sprinkling of powdered sugar. Place one raspberry on the center of
each cake, if using.
- Serve immediately.
No more than 20
minutes hands-on prep time
MAKES 4 CAKES
1-Decadent-Disk portion (1/2 cake) has: 101 calories, 3 g protein, 23 g
carbohydrates, 1 g fat, 1 g saturated fat, 0 mg cholesterol, 3 g fiber, 182
mg sodium. Each 2-Decadent-Disk serving (1 cake) has: 203 calories, 7 g
protein, 46 g carbohydrates, 2 g fat, 1 g saturated fat, 0 mg cholesterol, 6 g
fiber, 364 mg sodium. You save: 293 calories, 33 g fat, 19 g saturated fat. Traditional
serving: 496 calories, 6 g protein, 47 g carbohydrates, 35 g fat, 20 g
saturated fat, 195 mg cholesterol, 3 g fiber, 369 mg sodium
from Devin Alexander's THE MOST DECADENT DIET EVER!
2008 by Devin Alexander published by Broadway Books, a division of Random House