Yes, You Can Have Bake A Cake & Eat It, Too — Minus 88 Calories!

2-Chocolate Cake
Even though you're probably already starting to think about getting your bod in shape for summer, why does that sweet tooth seem to always get in the way? Well, believe it or not, we have a way for you to have your chocolate cake (and eat it, too!), while still looking smokin' hot in that itsy, bitsy, teeny, weenie bikini in the process — you're welcome!
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Celeb chef Homaro Cantu (Moto, iNG) recently launched a read entitled The Miracle Berry Diet Cookbook to help you execute the deliciously tasting dirty work. While he may heart food, the book focuses on recipes that cut calories and sugar without losing flavor. With his recipes, you consume a miracle berry supplement, which can be found anywhere from Amazon (along with the book) to a health food store.
Sure, a supplement-meets-recipe sounds odd, but if we were to tell you that you can achieve the taste and texture of one of your fave desserts, why would you argue? Cantu is a Michelin-rated chef and Trotter alumn, after all. But don't worry. Despite Cantu's talent for molecular gastronomy, you don't need test tubes or other odd equipment to pull this tasty treat off. His Chocolate Guinness Cake, in fact, is made with unsweetened chocolate, Dutch-process cocoa powder, and Guinness stout — a trifecta of yum for just 88 calories a serving. The must-try recipe, below!
Chocolate Guinness Cake
Ingredients:
½ lb unsalted butter; plus 1 tbs for pan
1 tbs unsweetened Dutch-process cocoa powder
2 ½ cups unbleached all-purpose flour
¾ tsp baking soda
½ tsp kosher salt
¾ cup stout (such as Guinness)
½ cup freshly squeezed lime juice
2 cups chopped unsweetened chocolate
2 large eggs
½ cup agave nectar
½ cup low-fat sour cream
½ cup heavy cream
Steps:
1. Preheat the oven to 350 degrees.
2. Grease a bundt pan with one tablespoon of the butter and dust with the cocoa powder, tapping out the excess.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. In a small saucepan, heat the remaining ½ pound of butter, stout, and lime juice over medium heat until butter is melted. Remove from heat, add half of the chocolate, and whisk until smooth.
5. With an electric mixer, beat the eggs and agave nectar on medium-high speed until combined. Beat in the chocolate mixture and the sour cream. Turn down the mixer speed to low and gradually mix in the flour until just combined; do not overmix.
6. Pour the batter into the pan and bake for 45 to 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool 30 minutes in the pan, then invert onto wire wrack to cool completely.
7. In a small saucepan, bring the heavy cream to just below boiling, about 180 degrees. Set the wire rack with the cake over a baking sheet. Drizzle the cake with the glaze. Allow the glaze to harden slightly before serving or keep covered in plastic in the refrigerator.
8. When you are ready to eat, let the miracle berry tablet dissolve on your tongue and then enjoy the dish.
Replacing 2 cups of sugar with ½ cup of agave nectar and the sweetness of the berry save 88 calories per serving.
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Photo: Courtesy of The Miracle Berry Diet Cookbook
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