Sunken drunken chocolate cake

Sunken drunken chocolate cake

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(13 ratings)

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Cooking time

Prep: 35 mins Cook: 30 mins - 35 mins Plus macerating (soaking) and cooling

Skill level

Moderately easy

Servings

Serves 14

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
245
protein
5g
carbs
22g
fat
15g
saturates
7g
fibre
2g
sugar
21g
salt
0.2g

Ingredients

  • 140g prunes (Agen if you can get them), pitted
  • 4 tbsp marsala or PX Sherry
  • 100g butter, plus extra for the tin
  • 2 tbsp cocoa
  • 140g dark chocolate (70%), chopped
  • 100g caster sugar
  • 50g light muscovado sugar
  • 4 large eggs, 2 separated
  • 1 tsp vanilla extract
  • 100g ground almonds
  • 1 tbsp plain flour

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, April 2012

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Comments

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jose81's picture
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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.

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

nerysmsk's picture

Also very good with dried sour cherries and brandy

sallyfruitloop's picture

Just wondered if this cake can be frozen?

cakeanyone's picture
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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.

graceemma's picture

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!!

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

stonefruit's picture
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Fabulous.

kev540's picture
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Very nice, very easy. Gona use cherries next time instead of prunes, should be even nicer.

kate16's picture

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

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

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

janet1's picture

what other alcohol can you use?
Madiera ?

julie-annhawkins's picture
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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!!!

claireroe's picture
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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!

julie-annhawkins's picture
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Was it best served warm or cold? Just Pre-planning for a dinner party!

mcneice's picture

Subsitut flour with rice flour for a wheat free version!

bakingday's picture

it sounded so good i just went for it, wonderful

raeraeq's picture

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

nickyw9's picture
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This could easily become gluten-free, by substituting 1tbsp of plain flour with 2 tsps of GF plain flour - fantastic!!!

76trombones's picture
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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!

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