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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easydoesit's picture
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Wow! I thought this was fabuuuuulous! So easy and a fab pud for a dinner party. Served with choice of Greek yoghurt or lightly whipped double cream - both lovely. Serves 14? Not sure about that. Yes, you don't need large portions because it is rich, but my family of 5 devoured it within two days.

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