Quick & Easy

Hot chocolate prune cake

Chocolate and prune are a texture and taste combination that was made in cake lovers' heaven.
hot chocolate prune cake


Hot chocolate sauce


1.Position oven shelves; preheat oven to 180°C. Grease 20cm baba pan thoroughly.
2.Combine prunes and the water in bowl of food processor; add soda, place lid of processor in position; stand 5 minutes.
3.Add butter and sugar to processor, pulse until ingredients are just combined.
4.Add flour then eggs; pulse until ingredients are just combined.
5.Add chocolate; pulse until chocolate is just mixed into mixture (pieces of chocolate will still be visible). Pour mixture into prepared pan.
6.Bake cake in moderate oven about 1 hour. Stand cake 10 minutes then turn onto serving plate.
7.To make chocolate sauce, combine cream and chocolate in small saucepan; stir over low heat until chocolate is melted.
8.Serve cake hot with chocolate sauce.

This cake can also be made by the more conventional method: chop prunes, combine with the water and soda in a medium bowl, cover; stand 5 minutes. Using wooden spoon, stir in the finely chopped butter until melted then stir in sugar, lightly beaten eggs, flour and finely chopped chocolate. It is important the baba pan be well greased, because the cake mixture is both very wet and very sugary (two conditions making it likely to stick to the pan when baked). Cake will keep for up to 1 week in an airtight container at room temperature. If climate is humid, store cake in the refrigerator. Cake can be frozen for up to 3 months. Freeze serving-size pieces of cake, individually sealed in freezer bags, to have a ready-to-serve dessert on hand. Thaw each piece on HIGH (100%) in a microwave oven for about 30 seconds; serve hot with cream and/or ice-cream. The chocolate sauce can also be reheated quickly in your microwave oven.


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