Prune and Chocolate Torte
Ready in 1 hour plus
soaking serves 8
250 grams / 9 oz no-soak prunes, halved
4 TBSP Brandy( we can use instead Apple cider)
25g/1 oz cocoa powder
100grams/4 oz good quality plain chocolate, broken into
pieces
50 grams/20oz butter
175g / 6 oz golden caster sugar (3/4 cup minus 1 Tablespoon)
100 ml/ 31/2 fl. Hot water
4 egg whites
85 grams/3 ounces plain flour
1 tsp ground cinnamon
Lightly whipped cream or crème fraiche , to serve.
1. Put prunes and brandy or (apple
cider ) in a small bowl and leave to steep for about 30 minutes until most of
the brandy has been absorbed.
2. Heat oven to 170C gas 190C gas 5. Grease a 23 cm loose-based cake tin. Put
the cocoa, chocolate, butter and 140 grams of the sugar in a pan, add the hot
water and gently heat until the mixture is smooth. Leave to cool slightly.
3. Whisk the egg whites to soft peaks, then gradually whisk in the
remaining sugar. Sift the flour and cinnamon over and gently fold in with a
metal spoon, until almost combined. Add chocolate mixture and fold in until
evenly combined.
4. Pour the mixture into the tin and arrange the prunes over the top
(*they will sink onto the sponge during baking). Sprinkle over any remaining brandy and bake
for about 30 minutes, until just firm. Serve with cream or crème fraiche
.