Prune and Chocolate Torte

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

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