Sunken drunken chocolate cake

Sunken drunken chocolate cake

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(14 ratings)

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

More effort

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: per serving

  • kcal245
  • fat15g
  • saturates7g
  • carbs22g
  • sugars21g
  • fibre2g
  • protein5g
  • salt0.2g
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Ingredients

  • 140g prune (Agen if you can get them), pitted
  • 4 tbsp marsala or PX Sherry
  • 100g butter, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp cocoa
  • 140g dark chocolate (70%), chopped
  • 100g caster sugar
  • 50g light muscovado sugar
  • 4 large egg, 2 separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 100g ground almond
  • 1 tbsp plain flour

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.

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Comments, questions and tips

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kate16
5th May, 2012
I used fresh raspberries instead and used port instead of Marsala - delicious!!
red_noms
4th May, 2012
5.05
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
3rd May, 2012
what other alcohol can you use? Madiera ?
julie-annhawkins
13th Apr, 2012
5.05
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
13th Apr, 2012
5.05
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
11th Apr, 2012
5.05
Was it best served warm or cold? Just Pre-planning for a dinner party!
mcneice
11th Apr, 2012
Subsitut flour with rice flour for a wheat free version!
bakingday
11th Apr, 2012
it sounded so good i just went for it, wonderful
raeraeq
11th Apr, 2012
I havent tried this yet, and I dont like prunes but I think I will try this with cherries.
nickyw9
11th Apr, 2012
5.05
This could easily become gluten-free, by substituting 1tbsp of plain flour with 2 tsps of GF plain flour - fantastic!!!

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