Last weekend I made this wonderful flourless chocolate cake with pureed prunes soaked in brandy. I wanted to make my sweetie a fancy meal from start to finish (rosemary garlic marinated skirt steak, herbed parmesan scalloped potatoes, kale caesar salad with homemade croutons, red wine) in honor of “National Hearts Day” so I thought a dark chocolate souffle-like flourless cake was in order. It was the perfect finish to a delectable meal.
I found the original recipe over at the lovely Sunday Suppers, but modified it by using powdered sugar instead of caster, and since gram to cup conversions aren’t always entirely accurate, I winged it a little and fudged it the best way I could manage to. Needless to say, I was highly impressed how this turned out. I was a little sketched out by the prunes and the fact there was no flour at all but I’ve made flourless cakes and fallen/molten cakes in the past. They’re usually super simple and easy to make, minimal ingredients, and they always taste decadent and rich. This was no exception. I gave a good quarter of this to a friend, but we (ahem, I) managed to polish most of this off within 3 days or so. It was ridiculously good, and I would not hesitate to make it again!
- 10 ounces dark chocolate (72%)
- 1¾ stick unsalted butter
- 6 eggs
- ¾ cup powdered sugar
- ¾ cup pitted dried prunes
- 1.5 ounces Armagnac (brandy)
- 1 teaspoon salt
- Soak the prunes in the Armagnac for at least 30 minutes before preheating oven to 350 degrees F.
- Butter and line a 9 inch round pan.
- Melt the dark chocolate and butter in a medium saucepan over low/medium heat until thoroughly combined and smooth. Set aside to cool slightly.
- Separate the eggs and combine the yolks with ¼ cup of the powdered sugar in a large bowl. Whisk until ribbons form. Add in the chocolate butter mixture. Puree the prunes with the Armagnac. Add to the chocolate and egg mixture.
- In a separate medium bowl, beat egg whites with remaining powdered sugar and salt until soft peaks form. Fold into the chocolate mixture. Pour into the pan.
- Bake for 30 to 35 minutes, top with extra powdered sugar before serving.