Black Forest Chocolate Fudge Cake
By: Barnaby Dorfman
Published: Sunday, January 3, 2010 - 4:23am

Ingredients




1 cup Prune Puree (recipe below)
2 cups Cake flour
1 cup Unsweetened cocoa powder
1 teaspoon Baking powder
1/2 teaspoon Salt
1 1/2 cups Brown sugar
2 Eggs
1 Egg white
3/4 cup Nonfat milk
4 teaspoons Vanilla
1 cup Boiling water
2 tablespoons Instnt espresso powder
2 teaspoons Baking soda
2 cups Frozen pitted unsweetened
Dark sweet
Cherries, coarsely chopped,
Thawed and well Drained
1/2 cup Chopped toasted walnuts

Preparation

1 A rich, decadent dessert may not be the first thing that comes to mind when you think of prunes; however the following recipe, chocolate fudge cake is made with prune puree in place of butter and oil. The cake is rich and moist and contains only 4 grams of fat per serving. A unique combination of pectin, malic acid and sorbitol found in prunes allows a simple mixture of prunes and water to simulate a full-fat texture and taste. When used as an ingredient in baked goods, prune puree reduces fat in cookies, brownies, quick breads, muffins and cakes. 2 Black forest chocolate fudge cake is topped with fresh, red sweet cherries during the summer or frozen cherries year around. The recipe 3 Powdered sugar for dusting (optional) Fresh cherries or additional frozen cherries, for garnish 4 Prepare prune puree. Set aside. Preheat oven to 350 degrees. Coat a 3 to 4 quart bundt or other tube pan with vegetable cooking spray; set aside. Into a large bowl shift together flour, cocoa, baking powder and salt. Set aside. 5 In another bowl, whisk eggs with the prune puree, milk and vanilla; set aside. Pour boiling water in measuring cup; stir in espresso 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. Evenly pour in remaining batter. Bake in a 350 degree oven about 45 minutes until pick inserted into cake comes out clean. Cool in pan on rack for 15 minutes; inverting onto rack, remove from pan an 6 Dust with powdered sugar; place on serving plate. Fill cake center with additional cherries. 7 Makes 16 servings. 8 Prune Puree: 2 2/3 cups (1 pound) pitted prunes 3/4 cup water 9 Combine prunes and water in container of food processor. Process about 1 minutes until pureed. Puree may be covered and refrigerated up to 2 months. 10 Makes 2 cups.