Chocolate Espresso Spa Torte
- Total Time
- 1 hour 45 minutes
- Rating
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Ingredients
- ¾cup pitted prunes
- 1cup chocolate liqueur
- 1cup sugar, plus sugar for sweetening strawberries to taste
- 1cup skim milk
- 6tablespoons light olive oil
- 1tablespoon white-wine vinegar
- 1teaspoon vanilla
- 1¼cups flour
- ⅓cup Dutch cocoa
- 1tablespoon espresso powder
- 1teaspoon baking soda
- 3ounces bittersweet chocolate
- 2pints strawberries
Nutritional analysis per serving (12 servings)
350 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 3 grams dietary fiber; 40 grams sugars; 3 grams protein; 120 milligrams sodium
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.
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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