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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 158.0
  • Total Fat: 6.8 g
  • Cholesterol: 42.6 mg
  • Sodium: 39.2 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.4 g

View full nutritional breakdown of (pl) Espresso Brownie Cake calories by ingredient
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(pl) Espresso Brownie Cake

Submitted by: RYEAXL1
(pl) Espresso Brownie Cake

Number of Servings: 12

Ingredients

    # Chocolate Dark, 100 gram(s) (remove)
    # *Organic All-Purpose White Flour, 0.25 cup (remove)
    # Buckwheat flour (120gr), 0.25 cup (remove)
    # Brown Sugar, 60 grams (remove)
    # Cocoa, dry powder, unsweetened, 10 grams (remove)
    # Cinnamon Stick, 1 serving (remove)
    # Espresso (expresso), 15 grams (remove)
    # Cardamom, ground, 1 tsp (remove)
    # Salt, 1 dash (remove)
    # Egg, fresh, 2 large (remove)
    # *Egg white, 2 serving (remove)
    # Applesauce, unsweetened, 100 grams (remove)
    # Low Fat Butter (Harduf), 45 gram(s) (remove)
    # Agave Syrup (1=4 sugar), 18 tsp (remove)
    # Vanilla Bean, 1 serving (remove)

Directions

Preheat oven to 350°F. Spray 9-inch-diameter spring form pan with vegetable oil spray. Stir chocolate in top of double boiler set over simmering water until melted . Cool slightly.

Whisk flours, sugar, cocoa, cinnamon, coffee, cardamom and salt in medium bowl.
Whisk eggs, egg whites, applesauce, butter , agave, vanilla and melted chocolate in large bowl to blend.
Sift flour mixture over.
Whisk batter until smooth.
Transfer to prepared pan; smooth top.

Bake cake until tester inserted into center comes out with moist crumbs still attached, about 30-35 minutes (cake will come about halfway up sides of pan).
Transfer pan to rack and cool cake completely. (Can be prepared 1 day ahead. Cover and store at room temperature.)



Number of Servings: 12

Recipe submitted by SparkPeople user RYEAXL1.





TAGS:  Desserts |

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