Chocolate Espresso Torte

Dinner with my sister’s family and my dear friend Joanie last night. I mention her a lot in my posts because she is a big “foodie” who always adventurous in her cooking. She brought this dessert which is gluten free.  My sister needs to eat gluten free and needless to say, this dessert made her very happy. Absolutely delicous!


  • 1/3 c unsweetened applesauce
  • 6 pitted prunes
  • 2 water
  • 1 1/3 c (8 oz.)semisweet or bittersweet chocolate chips or chopped (I used bitter)
  • 1/2 safflower or olive oil(I used canola)
  • 3 eggs
  • 2 egg whites
  • 1/4 c unsweetened cocoa powder
  • 1 1/4 c sugar
  • 1 Tbls instant coffee granules
  • 1/4 tsp salt
  • 2 Tbls. potato starch (I used corn starch)
  • Confectioners sugar for dusting


Preheat oven to 325. lined the bottom of a 9” springform pan with parchment. Combine applesauce, prunes and water in a blender and puree set aside. Melt chocolate in a large microwavable bowl. whisk in oil,applesauce mixture  then egg and egg whites. Add cocoa,sugar,coffee,salt and starch. Whisk until smooth and completely combined. Pour into prepared pan and bake for 35-40 mins. Do not over bake. Moist crumbs on toothpick in center. Cool in pan for 1 hour/ refrigerate for at least 2 hours. Carefully remove sides of pan and turn over onto dish remove parchment and place a plate on bottom to flip cake right side up/ dust with confectioners sugar and serve with raspberries or mint ( I definitely would stick with raspberries as it has been taste tested) ENJOY!

Sunday, March 25, 2012 — 2 notes
  1. kpkcooks posted this