Chocolate Espresso Spa Torte

• 3/4 cup pitted prunes
• 1 cup chocolate liqueur
• 1 cup sugar, plus sugar for sweetening strawberries to taste
• 1 cup skim milk
• 6 tablespoons light olive oil
• 1 tablespoon white-wine vinegar
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 13 cup Dutch cocoa
• 1 tablespoon espresso powder
• 1 teaspoon baking soda
• 3 ounces bittersweet chocolate
• 2 pints strawberries

1. Line 9-inch springform pan with parchment; coat with cooking spray.
2. Preheat oven to 350 degrees.
3. Heat the prunes and liqueur together for 20 minutes.
4. Cool to room temperature.
5. Puree in a food processor until smooth.
6. Mix prunes, 1 cup sugar, skim milk, oil, vinegar and vanilla.
7. Sift flour, cocoa, espresso and baking soda together, and add gradually to prune mixture.
8. Blend until smooth.
9. Spread in the prepared springform pan, and bake 30 to 40 minutes at 350 degrees.
10. Allow to cool in the pan for 10 minutes; then, remove the sides of the pan and cool on a rack.
11. Melt bittersweet chocolate and drizzle randomly on top of cake.
12. Cut 5 of the best strawberries in half and place around the cake.
13. Puree remaining strawberries and sweeten to taste.
14. Serve a pool of strawberry sauce alongside each slice of cake.

prunes, chocolate liqueur, sugar, milk, light olive oil, whitewine vinegar, vanilla, flour, dutch, espresso powder, baking soda, bittersweet chocolate, pints strawberries

Taken from cooking.nytimes.com/recipes/9221 (may not work)