Chocolate espresso spa torte - house beautiful

Yield: 12 servings

Measure Ingredient
Cooling oil spray
1 cup Soft pitted prunes
1 cup Chocolate liqueur
1 cup Sugar
1 cup Sldm milk
6 tablespoons Canola oil
1 tablespoon White-wine vinegar
1 teaspoon Vanilla
1¼ cup Flour
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

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