Intense Raspberry Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This cake has a richness and depth of flavor that makes it unique. Ingredients:
1 cup chocolate liqueur |
1 cup pitted prunes |
1 cup sugar |
1 cup skim milk |
6 tbsp canola oil |
1 tbsp balsalmic vinegar |
1 tsp vanilla |
1 1/4 cups flour |
1/3 cup unsweetened cocoa powder |
1 tbsp ground espresso |
1 tsp baking soda |
1/4 cup raspberry preserves |
1/4 cup melted bittersweet chocolate |
Directions:
1. Preheat oven to 350
2. 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.
3. Slowly blend in the sugar, milk, oil, vinegar, and vanilla. Gradually add the flour, cocoa powder, espresso and baking soda, blending until smooth.
4. 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.
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