As a direct consequence of my making leche flan, I made this rich alcohol-laced cake to use up the egg whites. It's a real treat for chocolate lovers what with its full-bodied chocolate flavour spiked by the brandy and made moist in the middle by the prunes (plus to help you with your recommended daily allowance of fiber). I found this recipe from my favourite - BBC Good Food Magazine's 101 Cakes & Bakes of which I intend to bake every recipe there. Just give me an excuse and I'll do it. ;)
Chocolate Prune Cake
1/4 cup brandy
250 g no-soak prunes - halved
25 g [3 1/2 Tbsp] cocoa powder
100 g dark chocolate (at least 70% cocoa solids)
175 g [3/4 cup + 2 Tbsp] golden caster sugar
50 g butter
100 ml [1/3 cup + 4 tsp] hot water
4 large egg whites
85 g [heaping 2/3 cup] plain flour
1 tsp ground cinnamon
lightly whipped cream or vanilla ice cream or creme fraiche to serve (optional)
- Soak prunes in brandy for 30 minutes.
- Preheat oven to 190°C/fan 170°C/375°F/gas mark 5.
- Butter a 23 cm/9 inch loose-bottomed round cake pan.
- Mix well the flour and cinnamon in a small bowl.
- In a heavy-bottomed saucepan, put the hot water, butter, cocoa, chocolate, and 1/2 cup of the sugar. heat gently until smooth. Remove from heat and cool slightly.
- Whisk the egg whites until soft peaks then gradually whisk in the remaining sugar.
- Sift the flour mixture over the beaten egg whites and gently fold in with a metal spoon until almost combined.
- Add the chocolate mixture and fold in until well combined.
- Pour the mixture into the prepared pan and arrange prunes on top.
- Bake for about 30 minutes or until just firm.
- Serve with whipped cream, ice cream, or creme fraiche.