The Prune Chocolate Dessert Cake Recipe Soaked prunes give this rich, dark cake a warming depth of flavor, making it a perfect dessert for the winter months.

Ingredients:

1⁄2 cup (4oz) prunes, coarsely chopped

½ cup brandy, or cold black tea

9 tbsp unsalted butter, diced,

plus extra for greasing

9oz good-quality dark chocolate, at least 60%

cocoa solids

3 large eggs, at room temperature, separated

2⁄3 cup sugar

1 cup (4oz) ground almonds

cocoa powder, sifted, to dust

Method:

1 Soak the prunes in the brandy or tea overnight. When ready to bake, preheat the oven to 350°F (180°C). Grease the pan and line the base with parchment paper.

2 Melt the chocolate and butter over a pan of gently simmering water; do not let the base of the bowl touch the water. Cool. Whisk together the egg yolks and sugar with an electric hand mixer. Whisk the egg whites separately to soft peaks.

3 Mix the cooled chocolate into the egg yolk mixture. Fold in the ground almonds, prunes, and their soaking liquid, and mix until well combined. Beat 2 tablespoons of the egg whites into the cake batter. Gently fold in the remaining egg whites.

4 Pour the mixture into the pan, smooth the top, and bake in the center of the oven for 40–45 minutes.The center will still be slightly soft. Leave the cake to cool for a few minutes in its pan, then turn it out on to a wire rack.

5 Serve the cake upside down. Dust with cocoa powder and serve with crème fraîche. STORE This will keep in an airtight container for 5 days.

Prune Chocolate Dessert Cake Recipe