Was excited to try this as made it wheat free by substituting GF flour. Baked for 25mins and thin crust evident - but more like choc mousse in middle! Was eaten the next day but a VERY tasty choc mousse. Used tinned cherries and port, instead of prunes and sherry. Tasted alcoholic, but in a good way. Will maybe do again. Also added 1/2 tsp baking powder but not sure it was necessary.

I made this for a friend's birthday, and sank everyone into a happy chocolate coma - wonderful, easy recipe, will definitely make again :)

Also very good with dried sour cherries and brandy

Just wondered if this cake can be frozen?

This was good but not as good as I thought from the reviews. I baked for just over 25 minutes and it was still really gooey once cold..maybe because I over whizzed the prunes? Still, glad I made it but will probably try other recipes rather going back to this one.

I've been thinking of making this cake, because of all the good reviews and I was wondering if a 1/2 tsp of baking powder would help it rise? If anyone has tried this please let me know :)
Also what are the prunes in it like? Thank you, happy baking!!

Makes a nice gooey cake, I have made it twice and it worked better the 2nd time, not sure why maybe the extra egg!

Fabulous.

Very nice, very easy. Gona use cherries next time instead of prunes, should be even nicer.

I used fresh raspberries instead and used port instead of Marsala - delicious!!

AMAZING, that's all you need to know!!

For a nut free and mega choc experience, replace the ground almonds with more chocolate.... mmmmmmmmmmmmm :)

what other alcohol can you use?
Madiera ?

I LOVE prunes so knew i'd love this! Unfortunately I over wizzed the prunes, so decided to cut an extra 80g in half, dip them in chocolate, set in freezer and then finger poke them into the mixture before cooking! This worked a treat- absolutely deeeelicious!!!

This is divine! I served it with vanilla ice cream and black forest berries; it was just super! I served it at room temperature so the middle had chance to firm up a little. A rich, dark chocolate smack in the mouth; it made me go all Greg Wallace!

Was it best served warm or cold? Just Pre-planning for a dinner party!

Subsitut flour with rice flour for a wheat free version!

it sounded so good i just went for it, wonderful

I havent tried this yet, and I dont like prunes but I think I will try this with cherries.

This could easily become gluten-free, by substituting 1tbsp of plain flour with 2 tsps of GF plain flour - fantastic!!!

A very good chocolate cake & very easy to make. Although it's rich we found it surprisingly light. Served it with creme fraiche & I imagine some berries would be good on the side. I agree with Sue that it wouldn't serve 14-it's far too good to have so little!