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 <gigimfg@ix.netcom.com> on Apr 27, 1998
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