Chocolate Berry Surprise

This Chocolate Berry Surprise has half the sugar and none of the butter or oil or a traditional cake.

Here’s a recipe to love. Compared to a cake made with traditional ingredients, this Chocolate Berry Surprise has half the sugar and none of the butter or oil. Yet it retains all the flavor!

Makes 6 servings


  • Nonstick cooking spray
  • ½ cup chopped pitted dates
  • ½ cup unsweetened cocoa
  • ½ cup boiling water
  • 2 tsp instant espresso
  • 1 slice firm whole wheat bread
  • ⅓ cup all-purpose flour
  • ½ cup pecan halves, toasted
  • ¼ tsp salt
  • 6 tbsp stevia/sugar mix, divided
  • 2 tbsp applesauce
  • 1 tsp vanilla extract
  • 1 large egg
  • 3 large egg whites
  • Raspberries, for garnish
  • GLAZE:
  • ⅓ cup unsweetened cocoa
  • ¼ cup dark chocolate chips
  • ⅓ cup boiling water
  • 1 tbsp agave syrup
  • 2 tsp instant espresso
  • ½ tsp vanilla extract
  • 1 cup powdered sugar


  1. Preheat oven to 350°F. Coat 6 ramekins with nonstick cooking spray and line bottoms with wax paper. Coat wax paper with cooking spray and place on a cookie sheet.
  2. 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 an electric mixer at medium speed until smooth and thick.
  3. 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 breadcrumbs in a mixing bowl. Spoon the flour into a dry measuring cup and level; combine flour, pecans 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 in food processor; process until smooth. Add to breadcrumb mixture and stir well.
  4. Beat egg whites with an electric 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 ½-inch space at the top. Bake at 350°F for 17 to 20 minutes; cakes should hold their form when lightly touched. Cool in ramekins for 10 minutes, then place upside down on serving plates. Remove the wax paper. Allow to cool completely on plates before applying glaze.
  5. Spread the glaze heavily over tops of cakes and let it drape down the sides. Garnish with raspberries on top.

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