(pl) Espresso Brownie Cake
 Espresso Brownie Cake Recipe){kind=link}
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
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.
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.