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unsweetened applesauce prunes water bittersweet safflower eggs egg whites cocoa sugar coffee granules salt potato starch
Viewed: 49 - Published at: 5 years agoIngredients
- 1/3 cup unsweetened applesauce
- 6 each pitted prunes
- 2 tablespoons hot water
- 1 1/3 cups ( 8 oz.) bittersweet or semisweet chocolate chips or chopped chocolate
- 1/2 cup safflower or olive oil
- 3 each eggs
- 2 each Egg whites
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups sugar
- 1 tablespoon Instant coffee granules
- 1/4 teaspoon salt
- 2 tablespoons potato starch
Method
- 1. Preheat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper.
- 2. Combine applesauce, prunes, and hot water in a blender or food processor andblend until smooth.
- 3. Place chocolate in a large microwavable bowl and cook on medium high power for 1 minute. Stir, then cook another 30 to 60 seconds, until completely melted and mixture is smooth.
- 4. Whisk oil into the melted chocolate, then whisk in reserved apple-prune puree. Whisk in eggs and egg whites, then whisk in cocoa, sugar, coffee, salt, and potato starch. Whisk until smooth and fully combined.
- 5. Pour batter into prepared pan and bake until a toothpick placed in the center comes out with moist crumbs, about 35 to 40 minutes. Don't overbake.
- 6. Cool for 1 hour on a wire rack, then refrigerate for at least 2 hours before serving.
- 7. To serve, carefully remove sides of pan. Invert cake onto one plate and peel off parchment paper, then invert onto a second plate so cake is right-side-up. Dust top with confectioners' sugar if desired.
- Garnish with raspberries and mint leaves if desired and slice into wedges.
