Chocolate espresso spa torte - house beautiful
12 servings
Ingredients
| Quantity | 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 |
Directions
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