Yield: 12 servings
|\N \N||Cooling oil spray|
|1 cup||Soft pitted prunes|
|1 cup||Chocolate liqueur|
|1 cup||Sldm milk|
|6 tablespoons||Canola oil|
|1 tablespoon||White-wine vinegar|
|½ cup||Dutch cocoa|
|1 tablespoon||Fresh, very finely ground espresso beans|
|1 teaspoon||Baking soda|
|½ cup||Melted white chocolate|
|½ cup||Melted unsweetened chocolate|
|1 cup||Raspberry puree, strained|
|1 cup||Mango puree|
Line the bottom of a 9-inch springform pan with parchment paper and coat with cooking oil spray.
In a small saucepan over low heat, cook prunes and liqueur together for 20 minutes. Cool to room temperature. Puree in a food processor until smooth.
In a large bowl mix pureed prunes, sugar, milk, oil, vinegar and vanilla.
In a bowl sift flour, cocoa, espresso and baking soda together, and gradually stir into prune mixture. Blend until smooth.
Spread mixture in prepared pan and bake in a preheated 350'F oven for 30 to 40 minutes. Allow cake to cool in pan for 10 minutes, remove the sides of pan and cool on a rack.
Randomly drizzle melted chocolates over cake and cut into 12 slices.
Drizzle purees over plates and top each with a slice of cake. Serves 12.
House Beautiful/September/93 Scanned & fixed by DP & GG Submitted By LAWRENCE KELLIE On 03-04-95