Dessert

Gooey Chocolate and Prune Torte

cook 30 mins
Tags: Quick eats
Ingredients
  • 150 g (5 oz) plain dark chocolate (70% cocoa solids), broken into small pieces
  • 4 tablespoons brandy
  • 125 g (4 oz) ready-to-eat prunes, roughly chopped
  • 100 g (3 1/2 oz) unsalted butter, diced
  • 4 eggs, separated
  • 100 g (3 1/2 oz) caster sugar
  • 50 g (2 oz) plain flour
  • 1 teaspoon baking powder
  • whipped cream, to serve
  • cocoa powder, for dusting
Directions
  • Base-line a 20 cm (8 inch) round springform cake tin with nonstick baking paper. Melt together the chocolate, brandy, prunes and butter in a heatproof bowl set over a saucepan of gently simmering water.
  • Meanwhile, place the egg yolks and sugar in a bowl and whisk with a hand-held electric whisk until pale and thick and the whisk leaves a trail when lifted above the mixture. Fold in the flour and baking powder. Add the melted chocolate mixture, stirring gently to combine.
  • Whisk the egg whites in a clean large bowl with a hand- held electric whisk until stiff, then lightly fold into the chocolate mixture.
  • Spoon into the prepared tin and place in a preheated oven, 180°C (350ºF), Gas Mark 4, for 20 minutes or until risen and set on top, but still soft in the centre. Leave to cool in the tin for a few minutes.
  • Place the torte on a serving plate and serve immediately with whipped cream and a dusting of cocoa powder.
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