Name: Prune & chocolate torte
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8
Cuisine: British
Ingredients: 250g no-soak prunes halved; 4 tbsp brandy; 25g cocoa powder; 100g plain chocolate (at least 70% cocoa solids), in pieces; 50g butter; 175g golden caster sugar; 4 large egg whites; 85g plain flour; 1 tsp ground cinnamon; lightly whipped cream or crème fraîche to serve

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Prune & chocolate torte

Prune & chocolate torte

Good Food team

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Serves 8

More effort

Prep: 25 mins - 35 mins

Cook: 30 mins

Plus soaking time

A star rating of 4.8 out of 5.19 ratingsRate

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A dinner party favourite

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Ingredients

Nutrition

Units:

MetricUS

250g no-soak prunes

halved
4 tbsp brandy
25g cocoa powder
100g plain chocolate

(at least 70% cocoa solids), in pieces
50g butter
175g golden caster sugar
4 large egg whites
85g plain flour
1 tsp ground cinnamon
lightly whipped cream or crème fraîche

to serve

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Nutrition: per serving

kcal311
fat10g
saturates6g
carbs51g
sugars31g
fibre3g
protein5g
salt0.18g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

RECIPE TIPS

TO SERVE

The very best way to serve it is slightly warm, with lavish spoonfuls of lightly whipped cream or crème fraîche.

Recipe from Good Food magazine, April 2002

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A star rating of 4.8 out of 5.19 ratings

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