Mix flour, cocoa, baking powder and espresso powder; set aside. In a large bowl, beat 1/2 cup butter and sugar with a mixer on high speed til fluffy. Add eggs and vanilla; beat til blended. Add flour mixture, about a third at a time, mixing on low speed til blended. Stir in chocolate chips and raisins. Lightly butter a 9" tart pan with removable rim. Spread batter in pan. Bake in a 325@ oven just til cake begins to pull away from rim, 25 to 30 mins. Set on rack to cool. To serve, warm or cool, remove pan rim, lightly dust torte with powdered sugar and cut into wedges. Recipe by: Lesley Cooper/Sunset 10/97 Posted to KitMailbox Digest by J Pellegrino
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 374 (46%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 423.1mg||130 %|
|Sodium 196.2mg||7 %|
|Potassium 432.4mg||11 %|
|Total Carbohydrate 102g||30 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 96.5g|
|Protein 18.5g||26 %|
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Calories per serving: 811
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