About this recipe:A smooth, silky, rich and indulgent French-style super chocolaty treat. This is not too sweet and even if over-cooked (which is pretty easy to do) the taste is still fantastic.
500g dark chocolate (55% cocoa solids minimum)
250g butter, roughly chopped
50ml Armagnac or a brandy liqueur
20-25 stoneless prunes soaked in Armagnac (or brandy liqueur) for a few hours
creme fraiche or fromage frais, to serve
icing sugar, to dust
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Method Prep:20min › Cook:10min › Ready in:30min
Break the chocolate into a small bowl, add the butter and melt them both over hot water. Cool a little.
Preheat oven to maximum temperature.
Whisk the eggs and the sugar until pale and thick, and the whisk leaves a trail (or beat in a food processor on high speed for about 5 minutes)
Using a balloon whisk, fold the and sugar mixture into the melted chocolate, combining well. Whisk in the Armagnac.
Line the base of a 20cm, round springform cake tin with parchment paper and scatter the prunes over it. Pour in the cake mixture.
Put the cake tin onto a baking tray and bake on the middle shelf of the oven for 10 minutes, until the edges start to form a dark crust (Keep an eye on it because it over-cooks very easily).
Carefully remove from the oven and cool in the tin for 3 hours. Then refrigerate for 6 hours, or overnight.
To serve, invert the cake onto a serving plate, so as the prunes are on the top. Cut with a knife that has been heated in hot water and then dried. Serve each (small!) slice with a dusting of icing sugar and creme fraiche or fromage frais.
Followed the instructions to the latter. Unfortunately for myself and family we find this quite bitter, I don't particularly like overly sweet cakes but a bit of sweetness I think we would of preferred. I can imagine this would be great for some but for us. No - 15 Aug 2012