Guiltless Chocolate Cake
When Kathleen Daelemans was responsible for the spa menu at the Grand Wailea Resort, she came up with many creative ways to add nutrition and go light on calories. A rich prune taste comes through in this dense chocolate cake, made with only 1 tablespoon of oil. The bright drizzles of fruit puree add eye appeal and an intense flavor boost.
- Chocolate Liqueur - 1 cup
- Pitted Prunes - 1 cup
- Sugar - 1 cup
- Non-fat milk - 1 cup
- Canola oil - 1 tablespoon
- White Wine Vinegar - 1 tablespoon
- Vanilla Extract - 1 teaspoon
- All-Purpose Flour - 1-1/4 cups, unbleached
- Unsweetened Cocoa Powder - 1/3 cup
- Ground espresso or instant espresso powder - 1 tablespoon
- Baking Soda - 1 teaspoon
- Raspberry Juice - 1 cup
- Passion fruit puree - 1 cup
- White Chocolate - 4 ounces, melted
- Bittersweet Chocolate - 4 ounces, melted
Line the bottom of a 9-inch springform pan with parchment or waxed paper and coat with vegetable oil spray. In a small saucepan combine the liqueur and prunes and simmer over low heat for 20 minutes. Set aside and let cool to room temperature. Put in a blender or food processor and blend until smooth.
Preheat the oven to 350 F. In a large bowl, combine the prune puree, sugar, milk, oil, vinegar, and vanilla. In another medium bowl, combine the flour, cocoa powder, espresso, and baking soda. Add the dry ingredients to the wet ingredients in fourths, stirring until completely blended. The batter will be thick.
Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let cool for 10 minutes. Remove the sides from the pan, set the pan on a wire rack, and let cool completely.
To serve: Place the sauces and melted chocolates in squeeze bottles. Drizzle each dessert plate with purees and the bittersweet chocolate. Place a slice of cake on each plate. Drizzle the melted white chocolate over each slice.