2/3 c Flour
1/2 c Unsweetened cocoa
1 ts Baking powder
1 ts Instant espresso powder
1/2 c Butter or margarine
1 c Sugar
3 lg Eggs
1 ts Vanilla
1/3 c White chocolate chips
1/2 c Coarsely chopped walnuts
1/4 c Raisins; optional
Powdered sugar
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.
Yields
8 Servings