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Categories:
prunes chocolate liqueur sugar milk light olive oil white wine vinegar vanilla flour Dutch Espresso powder baking soda bittersweet chocolate pints strawberries
Viewed: 72 - Published at: 8 years agoIngredients
- 3/4 cup pitted prunes
- 1 cup chocolate liqueur
- 1 cup sugar, plus sugar for sweetening strawberries to taste
- 1 cup skim milk
- 6 tablespoons light olive oil
- 1 tablespoon white-wine vinegar
- 1 teaspoon vanilla
- 1 1/4 cups flour
- 13 cup Dutch cocoa
- 1 tablespoon espresso powder
- 1 teaspoon baking soda
- 3 ounces bittersweet chocolate
- 2 pints strawberries
Method
- Line 9-inch springform pan with parchment; coat with cooking spray.
- Preheat oven to 350 degrees.
- Heat the prunes and liqueur together for 20 minutes.
- Cool to room temperature.
- Puree in a food processor until smooth.
- 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.
- 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.
- 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.
