Directions:
- Preheat oven to 350
- Heat the liqueur and prunes in a medium saucepan for 20 minutes at low boil. Set the mixture aside, and cool it to room temperature. Blend the mixture in a food processor until smooth.
- Slowly blend in the sugar, milk, oil, vinegar, and vanilla. Gradually add the flour, cocoa powder, espresso and baking soda, blending until smooth.
- Generously coat a springform pan or an 8 x 8 glass baking dish, with nonstick spray. Pour the cake batter into the pan, and bake it for 30 to 40 minutes. While hot, gently spread raspberry preserves over top of cake. When cool drizzle with the melted bittersweet chocolate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 650.85 Kcal (2725 kJ) | ||
| Calories from fat | 150.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.76g | 26% | |
|---|---|---|---|
| Cholesterol | 1.87mg | 1% | |
| Sodium | 717.56mg | 30% | |
| Potassium | 767.31mg | 16% | |
| Total Carbs | 107.76g | 36% | |
| Sugars | 62.31g | 249% | |
| Dietary Fiber | 6.06g | 24% | |
| Protein | 6.25g | 13% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 4.2mg | 23% | |
| Calcium | 164.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 298.36 Kcal (1249 kJ) | ||
| Calories from fat | 69.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 26% | |
|---|---|---|---|
| Cholesterol | 0.86mg | 1% | |
| Sodium | 328.94mg | 30% | |
| Potassium | 351.75mg | 16% | |
| Total Carbs | 49.4g | 36% | |
| Sugars | 28.56g | 249% | |
| Dietary Fiber | 2.78g | 24% | |
| Protein | 2.87g | 13% | |
| Vitamin C | 1.5mg | 5% | |
| Iron | 1.9mg | 23% | |
| Calcium | 75.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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