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Celebrity chef and NYT bestselling author Devin Alexander (who was also the "The Biggest Loser" chef for almost a decade and has written many of the show's cookbooks) shares her lightened up chocolate cake recipe. It has half the calories and only a fraction of the fat in regular cake—but still tastes incredible.
"I dreamed about eating a cake like this for years (both in my sleep and just rapid-fire thoughts during the day). I’m serious. I’m one of those 'There’s no such thing as chocolate cake that’s too rich' types. I was dieting, but I would have to 'cheat' with chocolate from time to time just to keep my sanity. And then came this cake. It’s as rich as they come, and I love it more than any other flourless chocolate espresso cake I've had. Plus, it packs six grams of fiber, so it really is guilt-free! If you really want to impress your friends, store some, unbaked, in the ramekins in an airtight container in your freezer. When you need a no-fuss dessert, pop them in the water bath and bake them 30 to 32 minutes." —Devin

Note: For this recipe, you'll need four 3 ½-inch-wide ramekins.

Each 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

Compared to a traditional chocolate cake, you save 293 calories, 33 g fat, 19 g saturated fat!


  • Butter-flavored cooking spray
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 4 large egg whites
  • 1 cup dark or light brown sugar (not packed)
  • ¾ cup unsweetened cocoa powder
  • ¼ teaspoon very finely ground espresso beans
  • ½ teaspoon salt
  • ½ teaspoon powdered sugar
  • 4 raspberries (optional)


Serves: Makes four 3 ½-inch cakes (4 servings or 8 portions)


Preheat the oven to 350°F.

Generously mist four 3 ½-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 the ramekins.

Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites and brown sugar in a large mixing bowl until well-combined. Add the cocoa powder, espresso and salt and stir until just combined and no lumps remain. Divide evenly among the ramekins (each ramekin will be about two-thirds full).

Bake for 21 to 24 minutes, or 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 5 to 10 minutes.

Invert each ramekin onto a dessert plate. Let stand for 1 minute 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 1 raspberry on the center of each cake (if using). Serve immediately.

Excerpted from The Most Decadent Diet Ever! by Devin Alexander. Copyright © 2008 by Devin Alexander. Used with permission by Broadway Books. All rights reserved.