This week’s comfort food makeover: a lighter but just as delicious chocolate treat.
From the hot gooeyness of the perfect mac ‘n’ cheese to a cinnamon-laced slice of apple pie, comfort food is more than just a meal—it can do wonders for the soul. Unfortunately, most comfort foods come with a lot of the not-so-good-for-you: too much fat, too much sodium, too much sugar. But we’re here to help. This month, we’re taking traditional recipes and tweaking them to save you calories as well as time in the kitchen. (Missed the last makeover? Find it here.) Got a favorite comfort food recipe you’d like to see remade? Tweet it to us @BetterForYou1.
When people decide to eat healthier, the first foods that are sacrificed are often the treats: cookies, pie, cake. During the holiday season, that can be depressing, given the abundance of those baked goods as well as mugs of eggnog and tempting gingerbread houses. But with a couple of recipe remake tips, you can make a delicious chocolate cake and eat it, too! At 172 calories per serving, you can bring this to your next potluck and know there’s at least one dessert at the table you can put on your plate—just don’t be surprised if it’s the first thing people reach for.
Recipe Remake Secrets:
- Opting for almond meal or almond flour instead of wheat flour gives this cake a nutty flavor while retaining a nice crumb.
- Separating the eggs and whipping air into both the whites and yolks gives the cake volume without any extra calories.
Prep Time: 20 min
Cook Time: 45 min
8 ounces bittersweet chocolate, roughly chopped
1/4 cup unsalted butter, at room temperature
1/2 teaspoon coarse salt
3 large eggs, separated
3/4 cup granulated sugar
1/2 cup almond meal or almond flour
1 tablespoon coffee liqueur
Cocoa powder, toasted almond slices, or dark chocolate shavings, optional
1. Preheat oven to 350°F. Grease and line an 8" springform pan or fluted tart pan with parchment paper. Grease the parchment paper.
2. In the bowl of a double boiler, melt the chocolate and butter together, stirring occasionally and adding the salt. Set aside to cool slightly.
3. Beat the yolks with 1/2 cup of the sugar until light in color and thick, similar in texture to a loose whipped cream, about 3 minutes. Fold in the cooled chocolate mixture, followed by the almond meal and coffee liqueur.
4. Whip the egg whites with the remaining 1/4 cup sugar until they hold stiff peaks, about 5 minutes. Fold the egg whites into the chocolate mixture one-third at a time, being careful not to overmix. Spread batter into prepared pan.
5. Bake until cake puffs up and looks dry, 25 to 30 minutes. Let cool at room temperature, and don’t worry if the cake falls a bit. Garnish with cocoa powder, almond slices, or chocolate shavings.
A double boiler is your best friend when melting chocolate, which can sometimes be difficult to work with. If you don’t have a double boiler, simply rest a large metal mixing bowl over a pot of boiling water. The steam from the water heats the chocolate indirectly, keeping it at an even, perfect temperature.
Image by Nina Lincoff