FLOURLESS CHOCOLATE PRUNE & BRANDY CAKE

February 23, 2014

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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!

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FLOURLESS CHOCOLATE PRUNE & BRANDY CAKE

Ingredients:

  • 10 ounces dark chocolate (72%)
  • 1 3/4 stick unsalted butter
  • 6 eggs
  • 3/4 cup powdered sugar
  • 3/4 cup pitted dried prunes
  • 1.5 ounces Armagnac (brandy) 
  • 1 teaspoon salt 

Directions:

  1. Soak the prunes in the Armagnac for at least 30 minutes before preheating oven to 350 degrees F. 
  2. Butter and line a 9 inch round pan.
  3. Melt the dark chocolate and butter in a medium saucepan over low/medium heat until thoroughly combined and smooth. Set aside to cool slightly. 
  4. Separate the eggs and combine the yolks with 1/4 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. 
  5. 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. 
  6. Bake for 30 to 35 minutes, top with extra powdered sugar before serving. 
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One thought on “FLOURLESS CHOCOLATE PRUNE & BRANDY CAKE

  1. Shelly

    Wow – your man is spoiled… that sounds like quite the dinner! I don’t have much experience with flourless desserts but this is making me want to try them out!

    Reply

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