Realistic Cooking Ideas

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I adore desserts but not the calories! Are you the same? This dessert is just heavenly to eat and presents beautifully! And it is a healthy alternative to many of those high calorie / fat desserts. This recipe is from Prevention. I love all the fresh raspberries and that there is chocolate! Does not get much better! The yogurt mixture also makes it lighter and healthier! It is getting close to Valentine’s Day – what a great dessert for that special day!

Chocolate Raspberry Avalanche Cake party

And it looks so good out of the oven before even adding the toppings!! You can make this dessert ahead of time and then add the toppings when serving. A great dessert to bring to a party! You literally just slice, plate, and top!
Chocolate Raspberry Avalanche Cake out of oven

Dry Ingredients:
1¾ cup whole grain pastry flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt

Yogurt Ingredients:
1 cup low-fat plain yogurt
2 Tbsp. canola oil
1 tsp. vanilla extract

Eggs Ingredients:
3 large egg whites, at room temperature
1/2 cup sugar

Raspberries Ingredients:
1 cup raspberries

Cocoa Topping Ingredients:
2 Tbsp. honey
2 Tbsp. hot tap water
1/4 cup unsweetened cocoa powder

Raspberry Topping Ingredients:
¼ cup raspberry all-fruit preserves, melted
½ cup low-fat plain yogurt

Topping Ingredients:

Preheat the oven to 350°F. Coat a 9″ x 9″ baking dish with cooking spray and flour.

Mix the dry ingredients together in a larger bowl. Mix the yogurt ingredients together in a small bowl.

Beat the egg whites with an electric mixer on high speed until soft peaks form. Gradually beat in the sugar until stiff, glossy peaks form.

Stir the yogurt mixture into the flour mixture until moistened. Then fold in the egg whites until no streaks of white remain.

Pour the batter into your prepared baking dish. Sprinkle evenly with the raspberries. Bake for 40-minutes or until a toothpick inserted in the center comes out clean. Cool for about 10-minutes on a cookie rack. If desired, remove from the pan and cool completely.

Mix the cocoa and raspberry topping ingredients in separate bowls. When serving, cut the cake into desired size and top with the raspberry mixture, chocolate sauce, and if desired more fresh raspberries.

17 thoughts on “Chocolate Raspberry Avalanche Cake

    1. Bernice says:

      Thank you Emily! I love your blog – look forward to your posts!

  1. The presentation of this dessert is divine!
    I still have cookies in the freezer given to me by generous souls which I’ll never eat, but save for company. Don’t bake myself anymore. My hips would never forgive me. 😀

    1. Bernice says:

      Well if you ever need a quick, healthy dessert – this is the one! Easy to make and yummy!!

      1. I agree. Sounds heavenly. ❤

    1. Bernice says:

      Thanks! It is yummy! 🙂

  2. Looks delicious and I love raspberries!

    1. Bernice says:

      Thanks! It is yummy and I love how it looks when you serve this dessert. 🙂

  3. chefceaser says:

    Reblogged this on Chef Ceaser.

    1. Bernice says:

      Thank you for blogging to your followers!

  4. Rory says:

    Wow they look great! Raspberry and chocolate is maybe my favourite sweet combination too.
    They’d go perfectly with a cup of tea I think!

    1. Bernice says:

      I adore tea!! Following you on Facebook!

  5. Sophie33 says:

    Another amazing cake recipe! I love all of the delicious ingredients you have used in here! xxx

    1. Bernice says:

      Thanks! This avalanche cake was just heavenly!!

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Susan Call Hutchison

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