500g (1.1 pound) dark chocolate
130g (4.5 oz) prunes, pitted and chopped
125g (4.4 oz) unsalted butter
1/4 cup brandy (optional)
1/4 cup caster (superfine) sugar
When you need a serious chocolate hit, this cake delivers in spades. It is so rich, it is more of a dessert, perfect for a dinner party.
Pairs well with …..
Cream, ice cream or fruit coulis
Hints and tips:
Make and chill in the refrigerator a few days ahead.
Grease and line with baking paper a 20cm (7-8 inch) round spring form cake tin.
Preheat fan oven to 160C (320F).
Begin by soaking prunes in brandy and set aside
Place the chocolate and butter in a metal bowl and place over a simmering saucepan of water to melt, stirring occasionally. Once melted set aside to cool.
Place the eggs in a mixing bowl and beat on high for 1 minute, then add the sugar. Continue beating for 8 – 10 minutes, until doubled in size. The idea is to create an aerated mixture.
Add the prunes to the cooled chocolate, mix well, then add 1 cup of egg mixture to the chocolate. Gently stir. Now gently fold the chocolate mixture into the remaining egg mixture.
Try to avoid knocking the air out of the egg mixture.
Pour into the prepared baking tin and place in the oven for 30 minutes.
Remove and allow to cool in the pan, before placing in the refrigerator to chill. Once the cake has chilled, remove from the tin and serve with cream, ice cream, berries or fruit coulis.
Note: The brandy can be drained from the prunes, before adding to the mixture, if you prefer a less intense liqueur flavour.