Chocolate Berry Surprise

Moist, rich chocolate cakes infused with espresso and natural sweetness from dates, finished with a smooth cocoa glaze and fresh raspberry garnish for an elegant, guilt-free dessert.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Cooking spray

½ cup chopped pitted dates

½ cup unsweetened cocoa

½ cup boiling water

2 teaspoons instant espresso

1 1-ounce slice firm whole wheat bread

½ cup pecan halves, toasted and divided

¼ teaspoon salt

6 tablespoons stevia/sugar mix, divided

2 tablespoons applesauce

1 teaspoon vanilla extract

1 large egg

3 large egg whites

raspberries, for garnish

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Glaze

1⁄3 cup unsweetened cocoa

¼ cup dark chocolate chips

1⁄3 cup boiling water

1 tablespoon agave syrup

2 teaspoons instant espresso

½ teaspoon vanilla

1 cup powdered sugar

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Directions

Preheat oven to 350°F. Coat 6 ramekins with cooking spray, and line bottoms with wax paper. Coat wax paper with cooking spray and place on a cookie sheet.
To prepare glaze, combine cocoa, dark chocolate chips, boiling water, agave syrup and espresso, stirring until smooth. Stir in vanilla. Cover and chill for 1 hour. Gradually add powdered sugar to the cocoa mixture, beating with a mixer at medium speed until smooth and thick.
To prepare cakes, combine dates, ½ cup cocoa, ½ cup boiling water and 2 teaspoons espresso; set aside. Place bread in a blender, and pulse until coarse crumbs form. Measure out ½ cup of crumbs in a mixing bowl. Spoon the flour into a dry measuring cup, and level.
Combine pecans, flour, and salt in food processor, and process until finely ground. Add to breadcrumbs. Place date mixture, 3 tablespoons sugar/stevia mix, applesauce, 1 teaspoon vanilla, and egg beater in food processor, and process until smooth. Add to breadcrumb mixture and stir well.
Beat egg whites with a mixer at high speed until soft peaks form. Slowly add 3 tablespoons sugar/stevia mix, beating until peaks form. Gently stir one third of the egg white mixture into batter; lightly fold in the remaining mixture. Pour batter into ramekins- leaving a half-inch space at the top. Bake at 350°F for 17-20 minutes; cakes should hold their form when lightly touched.
Cool in ramekins for 10 minutes, and place upside down on serving plates. Remove the wax paper. Allow to cool completely on plates before applying glaze.
Spread the glaze heavily over tops of cakes and let it drape down the sides. Arrange raspberry garnish on top.