Kathryn's Chocolate Cake

Recipe by: MISSELLANEOUS

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Prep: 20 mins Cook: 10 mins
Serves: 12

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.

Ingredients

500g dark chocolate (55% cocoa solids minimum)

250g butter, roughly chopped

8 eggs

100g sugar

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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Preparation method

1. Break the chocolate into a small bowl, add the butter and melt them both over hot water. Cool a little.

2. Preheat oven to maximum temperature.

3. 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)

4. Using a balloon whisk, fold the and sugar mixture into the melted chocolate, combining well. Whisk in the Armagnac.

5. Line the base of a 20cm, round springform cake tin with parchment paper and scatter the prunes over it. Pour in the cake mixture.

6. 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).

7. Carefully remove from the oven and cool in the tin for 3 hours. Then refrigerate for 6 hours, or overnight.

8. 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.