Sticky Prune Chocolate Cake Recipes

STICKY CHOCOLATE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a loose-based 20cm cake tin with baking parchment. Put the butter and chocolate in a medium saucepan and heat gently, stirring all the time, until melted.
• Put 2-3 tbsp of the marmalade in a small bowl and set aside. Off the heat, stir the rest of the marmalade and the sugar into the buttery melted chocolate, and mix well, then break in the eggs and mix again. Finally, stir in the flour in three batches, folding lightly until combined. Scrape into the tin and smooth the top.
• Bake for 45-55 mins, rotating the tin halfway through so it bakes evenly. Keep an eye on it in the later stages as (depending on your marmalade) there may be a tendency for the top to scorch. After about 30 mins, cover loosely with foil. If it starts to get a little dark, tent loosely with a sheet of foil.
• The cake is cooked when the centre is firm when gently touched, and a skewer inserted in the centre comes out with a very few crumbs attached, like a brownie.
• Allow to cool for 10 mins, then turn out and leave to cool right-side-up on a wire rack. Heat the reserved marmalade in the microwave until runny, then brush all over the cake to glaze. Leave to cool before serving.

PRUNE & CHOCOLATE TORTE

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.

STICKY PRUNE CHOCOLATE CAKE

Steps:

• 1. Preheat the oven to 170°C, gas mark 3. Grease and line the base and sides of a deep 20cm springform or loose-bottomed cake tin with baking parchment. Wrap the outside of the tin in a double layer of foil and find a roasting dish large and deep enough to accommodate the tin. 2. Put the prunes in a shallow dish and cover with the armagnac (or brandy) and vanilla extract. Set aside until needed (or store in a sterilised, airtight container in the fridge for up to one month; the longer they soak, the better the flavour). 3. Melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water. Stir to combine, then set aside to cool slightly. In another bowl, use electric beaters to whisk the eggs, sugar and salt until pale, fluffy and doubled in volume. 4. Fold the melted chocolate and butter into the eggs, followed by the prunes and their juices. Pour into the prepared cake tin, place in the roasting tray and set on the oven shelf. Carefully pour boiling water from the kettle into the roasting tray until it reaches halfway up the sides of the cake tin. Bake for about 55 minutes, until set but still with a slight wobble in the centre. Transfer the cake from the water bath to a wire rack, removing and discarding the foil. Leave to cool completely in the tin, for about 4 hours. 5. For the frosting, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. In a food processor, pulse the remaining ingredients until combined. Add 1 /3 of the mixture to the melted chocolate and whisk together. Return everything to the food processor and blitz until you have a smooth, spreadable frosting. 6. Once the cake has cooled, remove from the tin and place on a serving plate or stand (if it's difficult to move, only remove the sides of the tin and leave the base on). Loosely spread the frosting over the top before serving. The cake can be refrigerated in an airtight container for up to 3 days