Dessert

When it comes to chocolate, there is no substitute. The darker the better, for me. So many diets and healthy cookbooks claim that you can have cake, eat chocolate, etc. They they give you a tiny sliver of cake made with sugar substitutes, little chocolate, and no flavor. Chocolate-coated cardboard would be more appealing. Here, we've created a satisfying dark chocolate dessert that could be on the menu at any restaurant. My inspiration for this recipe was devil's food cake. I wanted to combine the rich chocolate of that cake with the lightness of an angel food cake. I think I succeeded. It's devilishly angelic, if that's possible. My chef's tip here is this: Don't be afraid of taking help where and when you need it. You could make an angel food cake from scratch, or you could use a box, as I have here. Even the glaze is low in fat and calories, but high in flavor. I like to serve it with fresh fruit, especially raspberries or strawberries.