Chocolate and Prune Cake

Cook Time 1 hour 30 minutes

Serves 8–10

Ingredients

1 cup dried pitted prunes

60ml brandy

300ml water

250g unsalted butter, diced

200g dark chocolate (60–70% cocoa), finely chopped

2 eggs

250g caster sugar

1 tsp vanilla extract

35g cocoa powder, plus extra to serve

190g plain flour

Pinch salt

1½ tsp baking powder

To Serve 

Double cream, to serve 

Method

Preheat the oven to 170°C. Grease and line a 21cm springform cake tin with baking paper.

In a small saucepan, combine the prunes, brandy and water. Bring to a gentle simmer over low heat and cook for 10–15 minutes, until the prunes are very soft. Remove the prunes with a slotted spoon and finely chop. Reserve the cooking liquid.

Bring the prune liquid back to the boil and add the butter. Add the chopped prunes. Remove from the heat and add the chopped chocolate, stirring until completely melted and smooth. 

In a large bowl, whisk the eggs, sugar, vanilla and cocoa powder. Add the prune and chocolate mixture.

In a separate bowl, sift together the flour, salt, and baking powder.

Fold the dry ingredients into the chocolate mixture until just combined. 

Pour the batter into the prepared tin and bake for 60–70 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool completely in the tin before serving with a light dusting of cocoa powder and cream.