Chocolate Espresso Spa Torte
Published April 20, 1993
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
¾ cup pitted prunes
1 cup chocolate liqueur
1 cup sugar, plus sugar for sweetening strawberries to taste
1 cup skim milk
6 tablespoons light olive oil
1 tablespoon white-wine vinegar
1 teaspoon vanilla
1 ¼ cups flour
⅓ cup Dutch cocoa
1 tablespoon espresso powder
1 teaspoon baking soda
3 ounces bittersweet chocolate
2 pints strawberries
Nutritional analysis per serving (12 servings)
58 grams carbs; 350 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 3 grams fiber; 120 milligrams sodium; 3 grams protein; 40 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Line 9-inch springform pan with parchment; coat with cooking spray. Preheat oven to 350 degrees.
- Step 2
Heat the prunes and liqueur together for 20 minutes. Cool to room temperature. Puree in a food processor until smooth.
- Step 3
Mix prunes, 1 cup sugar, skim milk, oil, vinegar and vanilla. Sift flour, cocoa, espresso and baking soda together, and add gradually to prune mixture. Blend until smooth.
- Step 4
Spread in the prepared springform pan, and bake 30 to 40 minutes at 350 degrees. Allow to cool in the pan for 10 minutes; then, remove the sides of the pan and cool on a rack.
- Step 5
Melt bittersweet chocolate and drizzle randomly on top of cake. Cut 5 of the best strawberries in half and place around the cake. Puree remaining strawberries and sweeten to taste. Serve a pool of strawberry sauce alongside each slice of cake.
Private Notes