Ingredients
350g soft pitted prunes
1 cup (250ml) brandy
240g unsalted butter
450g (70%) dark chocolate
2 tspn (7g) best quality instant coffee granules
480g free range eggs, separated (approximately 9 eggs)
115g plain flour
120g caster sugar
Creme fraiche, to serve
350g soft pitted prunes
1 cup (250ml) brandy
240g unsalted butter
450g (70%) dark chocolate
2 tspn (7g) best quality instant coffee granules
480g free range eggs, separated (approximately 9 eggs)
115g plain flour
120g caster sugar
Creme fraiche, to serve
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Methods
Prep time: 20 mins / Cook time: 25 mins, plus cooling time.
METHOD
1
Soak the prunes overnight in half of the brandy.
2
Next day, preheat the oven to 200°C and line a 24cm round cake tin with baking paper.
3
Melt the butter in a small saucepan and set it aside to cool a little. Bring a large saucepan of water to a boil and remove it from the heat.
4
Roughly chop the chocolate and put it with the coffee granules and remaining brandy in a large stainless steel or ceramic bowl. Stand this bowl over the pan of hot water until the chocolate has melted. Stir to combine. Add the egg yolks to the chocolate mixture and then incorporate the melted butter. Sift the flour into the mixture and gently fold it in until combined.
5
Whisk the egg whites to soft peaks, adding the caster sugar til firm peaks form. Fold a little of the whites into the chocolate mixture to lighten it, then pour the chocolate mixture back into the whites, gently folding until evenly combined. Pour the mixture into the prepared cake tin and bake for 20 -25 minutes. The cake will rise like a soufflé during baking and will crack on the surface. It will then collapse a little as it cools. Don’t fret – this is all meant to happen! Allow the cake to cool in the tin for 45 minutes before turning it out.
6
Cut the cake in half and gently remove the top layer. Scoop out a little cake from the centre of the bottom layer and blend the crumbs with the prunes in a food processor. Fill the cake with the prune mixture and replace the top layer.
7
Spread Dark Chocolate and Vino Cotto Caramel across the top of the cake and top with extra prunes to decorate.
8
Serve with a dollop of creme fraiche.
Note: If you increase the serving size of this recipe, be sure to use a larger tin and adjust the cooking time accordingly. A bigger volume takes longer to cook through evenly and thoroughly.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 20 mins / Cook time: 25 mins, plus cooling time.
METHOD
1
Soak the prunes overnight in half of the brandy.
2
Next day, preheat the oven to 200°C and line a 24cm round cake tin with baking paper.
3
Melt the butter in a small saucepan and set it aside to cool a little. Bring a large saucepan of water to a boil and remove it from the heat.
4
Roughly chop the chocolate and put it with the coffee granules and remaining brandy in a large stainless steel or ceramic bowl. Stand this bowl over the pan of hot water until the chocolate has melted. Stir to combine. Add the egg yolks to the chocolate mixture and then incorporate the melted butter. Sift the flour into the mixture and gently fold it in until combined.
5
Whisk the egg whites to soft peaks, adding the caster sugar til firm peaks form. Fold a little of the whites into the chocolate mixture to lighten it, then pour the chocolate mixture back into the whites, gently folding until evenly combined. Pour the mixture into the prepared cake tin and bake for 20 -25 minutes. The cake will rise like a soufflé during baking and will crack on the surface. It will then collapse a little as it cools. Don’t fret – this is all meant to happen! Allow the cake to cool in the tin for 45 minutes before turning it out.
6
Cut the cake in half and gently remove the top layer. Scoop out a little cake from the centre of the bottom layer and blend the crumbs with the prunes in a food processor. Fill the cake with the prune mixture and replace the top layer.
7
Spread Dark Chocolate and Vino Cotto Caramel across the top of the cake and top with extra prunes to decorate.
8
Serve with a dollop of creme fraiche.
Note: If you increase the serving size of this recipe, be sure to use a larger tin and adjust the cooking time accordingly. A bigger volume takes longer to cook through evenly and thoroughly.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Winter
Gluten Free
