Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 10 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
10
- 1/2 cup plain flour
- 3/4 cup thickened cream
- 160grams butter
- 250grams pitted prunes
- 300grams good-quality dark chocolate
- 1/4 cup premium Dutch cocoa
- 4 free range eggs
- 1/2 cup firmly packed brown sugar
- 1 cup caster sugar
- 1 cup almond meal
- 1/2 cup port plus 2 tbs
Nutrition per serving
2810kJ / 672Cal
2810 Kilojoules or 672 Calories
32% of daily energy intake*
Protein
10.0grams
Fat
39.0grams
Carbs
64.9grams
Sugars
57.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Place prunes and port into a small saucepan over medium heat. Bring to the boil, reduce heat to low and simmer for 5 minutes. Cool.
Step 2 of 7
Preheat oven to 160°C. Grease and line a 22cm cake pan with baking paper.
Step 3 of 7
Place chocolate and butter into a heatproof bowl and place over a saucepan of simmering water, ensuring the base doesn’t touch the water. Stir until melted and smooth. Remove bowl from pan and set aside.
Step 4 of 7
Using electric beaters, beat egg yolks and sugar until pale and creamy. Stir in chocolate mixture. Sift flour and cocoa together over mixture. Add almond meal and stir until combined. Gently fold in prune mixture.
Step 5 of 7
Beat egg whites until soft peaks form. Fold into flour mixture, in 2 batches. Pour mixture into pan and smooth top. Bake for 40 minutes or until top of cake feels firm. Completely cool cake in pan.
Step 6 of 7
To make the caramel & prune sauce, stir sugar and port in a saucepan over medium-high heat until sugar dissolves. Cook for 10-15 minutes, swirling pan occasionally, or until golden. Stir in cream and prunes and set aside.
Step 7 of 7
Transfer cake to a serving plate and dust with extra cocoa. Spoon over sauce and serve.
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