Chocolate and prune cheesecake

Name: Chocolate and prune cheesecake
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 10
Cuisine: Polish
Ingredients: 200g prunes pitted and ready to eat; 100ml vodka; 4 eggs; 320g caster sugar; 1 tsp vanilla extract; 45ml flavourless oil plus extra for the tin; 150ml Greek yogurt; 130g flour; 40g cocoa; 5g bicarbonate of soda; 2.5g baking powder; 90ml coffee; 500g curd cheese; 5g potato flour; 80ml double cream; 100g dark chocolate chopped; 15g butter; 60g pistachios

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Serves 8 - 10

Easy

Prep: 30 mins

Cook: 1 hr and 25 mins

plus resting

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Make this impressive prune and chocolate layered cheesecake for an irresistible sharing dessert. Top with chocolate ganache and crunchy pistachios

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Ingredients

Units:

MetricUS

200g prunes

pitted and ready to eat
100ml vodka
4 eggs
320g caster sugar
1 tsp vanilla extract
45ml flavourless oil

plus extra for the tin
150ml Greek yogurt
130g flour
40g cocoa
5g bicarbonate of soda
2.5g baking powder
90ml coffee
500g curd cheese
5g potato flour
80ml double cream
100g dark chocolate

chopped
15g butter
60g pistachios

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Method

step 1

Cut the prunes into strips and put them in a bowl with the vodka, set aside for an hour to make them swell and become more moist.
step 2

Heat the oven to 180C/gas 160C/gas 4. For the base, combine 1 egg with 160g sugar, ½ tsp vanilla, the oil and yogurt. Sift the flour with the cocoa, baking soda, baking powder and a large pinch salt. Combine the wet ingredients with the dry ingredients, and finally add the coffee and mix everything together. Line the bottom of a 24cm springform pan with baking parchment and oil the sides. Pour the dough into the base, put it in the oven and bake it for 20 mins.
step 3

For the filling, beat the curd cheese with the remaining sugar, potato flour, 3 eggs and ½ tsp vanilla. Drain the prunes and add them in. Pour the cheese mixture over the base and put it back in the oven for 50–60 minutes. Cool in the turned off oven.
step 4

For the topping, bring the cream to a boil, and add the chocolate and butter. Mix off the heat until it forms a smooth cream. Pour the sauce over the top of the cooled cheesecake cake. Chop the pistachios and sprinkle them over the surface.

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