CHOCOLATE PRUNE CAKE
This cake is most, delicious, and it has a perfect texture. You can top it with powdered sugar or icing, if you like. We don't think it needs anything else.
Provided by Scrivener1
Categories Dessert
Time 1h5m
Yield 14 slices, 14 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Prepare bundt pan.
- Sprinkle soda on prunes.
- Pour boiling water over and allow to cool.
- Cream butter and sugar in food processor.
- Add eggs.
- Add prune mixture and process for 15 seconds.
- Gradually add flour sifted with cocoa.
- Mix until blended with on/off motion.
- Pour into pan.
- Bake 45-55 minutes.
- When cool, turn out.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 269.4, Fat 14.1, SaturatedFat 8.6, Cholesterol 61.4, Sodium 216.6, Carbohydrate 34.4, Fiber 1.4, Sugar 19.1, Protein 3
CHOCOLATE COGNAC CAKE
A rich, no bake cake that serves 12. From Debra Fioritto Weber, Your Guide to French Cuisine at about.com
Provided by Nana Lee
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place the cookies in a plastic bag and crush them with a rolling pin.
- Transfer them to a mixing bowl.
- Place the 2-3/4 oz. of chocolate and 1/2 cup of butter in a microwave bowl.
- Place in microwave and melt them in 15 second increments.
- Stirring a few times.
- Give the chocolate and butter a final stirring to mix well, then pour over the cookie crumbs and mix together.
- Put this mixture into a 9-inch springform pan and press down to form a base.
- Place in the refrigerator while preparing the filling.
- Place the chocolate in a large microwave safe mixing bowl and melt in 15 second increments.
- Beat in the mascarpone, egg yolks and brandy.
- Whip the cream until it just holds its shape and fold it into the chocolate mixture.
- Using a grease-free bowl and clean beaters, whip the egg whites to soft peaks.
- Add the sugar, a little at a time, and beat until the whites are thick and glossy.
- Fold the whites into the chocolate mixture in two batches, until just mixed.
- Spoon the mixture onto the chilled base and place in the refrigerator for 2 hours.
- To serve:.
- Carefully remove the cake from the pan and transfer to a serving plate.
- Pipe 12 rosettes of the whipped cream and top each with a chocolate coffee bean.
- Cut into 12 wedges and serve.
SUNKEN DRUNKEN CHOCOLATE CAKE
Prunes, Marsala and dark chocolate - a marriage made in heaven. It may sink and crack as it cools, but this is part of its charm
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Gently heat the prunes and Marsala over a low heat until hot. Remove from the heat and leave for about 1 hr or until the prunes have absorbed almost all of the liquid. Whizz the prunes and any remaining booze in a food processor until roughly chopped.
- Butter and line the base of a 20cm springform tin. Dust with cocoa, tip out any excess and reserve. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Stir in the prune mix.
- Whisk the sugars, 2 eggs and 2 egg yolks until pale, thick and doubled in volume. Fold the chocolate mixture and vanilla into the egg mixture, then sift over the ground almonds, flour and remaining cocoa. Fold until everything is combined.
- Whisk the egg whites until stiff and gently fold into the mixture. Spoon into the prepared tin and bake for 20-25 mins or until a light crust has formed. Allow to cool in the tin - it will sink and crack as it cools. Remove from the tin and dust with cocoa before serving.
Nutrition Facts : Calories 245 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
PRUNE & CHOCOLATE TORTE
A dinner party favourite
Provided by Good Food team
Categories Dessert, Treat
Time 1h5m
Number Of Ingredients 10
Steps:
- Put the prunes and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.
- Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g/5oz of the sugar in a pan, add 100ml/31⁄2fl oz hot water and gently heat until the mixture is smooth. Leave to cool slightly.
- Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.
- Pour the mixture into the tin and arrange the prunes over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 30 minutes until just firm. Serve with cream or crème fraîche.
Nutrition Facts : Calories 311 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.18 milligram of sodium
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