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This recipe for CHOCOLATE ESPRESSO SPA TORTE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Covert
Added: Friday, April 10, 2009


Cooking oil spray
1 cup soft pitted prunes
1 cup chocolate liqueur
1 cup sugir
1 cup skim milk
6 tablespoons canola oil
1 tablespoon white-wine vinegar
1 teaspoon vanilla
1 cups flour
cup Dutch cocoa
1 tablespoon fresh, very finely ground espresso beans
1 teaspoon baking soda
cup melted white chocolate
cup melted unsweetened
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 350F 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.

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