Saturday, February 6, 2010


Wow, I'm clearly in dessert mode lately! And it doesn't get any better than a cake that bakes its own sauce!

I made this dessert for an intimate dinner party at the home of our dear friends, Richard and Myrna. Here they are near one of their home's three fireplaces!

We had a decadent dinner made by Myrna, featuring a delicious baked main dish, fresh salad, rice, broccoli, and homemade crackers.

This recipe came from Cooking Pleasures magazine, and was developed by an Italian priest who tried to create the perfect dessert with coffee and chocolate flavors that was also low fat.

On his tenth attempt, he stopped with this fantastic concoction!



1 cup all-purpose Flour

2/3 cup Sugar

1/3 cup plus 1 tablespoon Unsweetened Cocoa, divided

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/2 cup Water

2 tablespoons Vegetable Oil

1 cup Brown Sugar, packed

1-3/4 cups hot Espresso


Heat oven to 350° F. Spray 8x8-inch glass baking dish with nonstick cooking spray.

In a medium bowl, whisk together flour, sugar, baking powder, 1/3 cup of the cocoa, salt.

Whisk in water and oil until smooth.

Spread into baking pan, and sprinkle with brown sugar and remaining cocoa.

Slowly pour espresso over batter.

Bake 40 minutes. Let stand 30 minutes.

Chef’s Notes: Serve warm, with vanilla bean ice cream or fresh whipped cream. Use organic and high-quality ingredients whenever possible.

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