Dessert

(pl) Espresso Brownie Cake is for Dessert.

(pl) Espresso Brownie Cake takes several minutes to prepare.

(pl) Espresso Brownie Cake takes several minutes to cook.

(pl) Espresso Brownie Cake makes 12 servings.

The ingredients for (pl) Espresso Brownie Cake are:

# 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)

Here is how you make (pl) Espresso Brownie Cake:

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: 12Recipe submitted by SparkPeople user RYEAXL1.

The nutritional information for (pl) Espresso Brownie Cake is:

• 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