Black Forest Chocolate Fudge Cake

(Recipe adapted from Mani of Mani's Bakery, Los Angeles, CA)

2 cups cake flour
1 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups brown sugar
2 eggs
1 egg white
1 cup Prune Puree (recipe follows)
3/4 cup nonfat milk
4 tsp. vanilla
1 cup boiling water
2 tbs. instant espresso powder
2 tsp. baking soda
2 cups frozen pitted unsweetened dark sweet cherries, coarsely chopped, thawed & well drained
1/2 cup chopped toasted walnuts
Powdered sugar for dusting (optional)
Fresh cherries or additional frozen cherries for garnish

Heat oven to 350 degrees. Coat a 3 to 4-quart bundt pan or other tube pan with vegetable cooking spray. Into a large bowl, sift together flour, cocoa, baking powder and salt mix in sugar and reserve. In another bowl, whisk eggs and egg white with the puree, milk and vanilla; set aside.

Pour boiling water into measuring cup, stir in express powder and baking soda. Stir egg and water mixtures into flour mixture, mix just until blended. Pour half the batter into prepared pan, sprinkle cherries and walnuts evenly over batter. Cover evenly with remaining batter. Bake about 45 minutes until pick inserted into cake comes out clean. Cool in pan on rack 15 minutes, invert onto rack and cool completely. Dust with powdered sugar and place on serving plate. Fill cake center with cherries.

Makes 16 servings.

*Nutritional Information Per Serving: 220 calories, 5g protein, 4g fat, 2g fiber, 43g carbohydrate, 30mg cholesterol, 200mg sodium.

Prune Puree

2 2/3 cups (1 pound) pitted prunes
3/4 cup hot water

Combine prunes and water in container of food processor, process about 1 minute until pureed. Puree may be covered and refrigerated up to 2 months.

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