Chocolate Prune Cake

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)

1. Soak prunes in brandy for 30 minutes.
2. Preheat oven to 190°C/fan 170°C/375°F/gas mark 5.
3. Butter a 23 cm/9 inch loose-bottomed round cake pan.
4. Mix well the flour and cinnamon in a small bowl.
5. 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.
6. Whisk the egg whites until soft peaks then gradually whisk in the remaining sugar.
7. Sift the flour mixture over the beaten egg whites and gently fold in with a metal spoon until almost combined.
8. Add the chocolate mixture and fold in until well combined.
9. Pour the mixture into the prepared pan and arrange prunes on top.
10. Bake for about 30 minutes or until just firm.
11. Serve with whipped cream, ice cream, or creme fraiche.