Chocolate Prune Cake
This delightful low in sugar, flourless ULTRA rich chocolate cake makes a perfect dessert cake or sticky treat with coffee. This cake is incredibly dense in texture and very chocolatey. Just perfect for those of you who are seeking to avoid flour etc but adore chocolate cake. Will keep fresh for a few days when stored in an airtight container.
By the way, for 100% gluten free, use gluten free baking powder and gluten free cocoa.
For those of you who seek gluten and egg free check out my recipe for Chocolate Avocado Cake and Vegan Carob Cake
Please note some of my recipes will use dairy butter, for those of you avoiding dairy all you need to do is substitute the quantity with non dairy products.
For example Eggplant Chocolate Cake
Enjoy.
Jules xx
Ingredients
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Cake
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150ml light Olive oil- plus extra for greasing tin
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100g pitted prunes- roughly chopped
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150ml hot boiling water
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3 large eggs- separated
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3 tbsp caster sugar
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100g Belgian dark chocolate (54%)- melted
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150g ground almonds
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50g cocoa powder
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1/2 tsp baking powder
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Dusting
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1 tbsp cocoa powder- sieved dusting on top
Instructions
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Prepare tin:
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01 Lightly grease and roughly line a 20cm spring form tin with non stick baking paper. See cover image.
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Soak prunes:
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02 Place chopped prunes into a small bowl, add 150ml of hot boiled water. Leave for a soak 10 minutes or so before placing into a blender and pulsing until smooth.
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Separate eggs:
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03 Take eggs, separate and place egg whites into one bowl (bowl 1) and egg yolks into another (bowl 2).
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Bowl 1:
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04 Using an electric beater whisk egg whites until soft peaks and then add caster sugar and continue until well incorporated.
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Bowl 2:
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05 Using the same electric beater (no need to clean) whisk egg yolks and olive oil for 2 minutes. Now add pureed prune mixture and melted chocolate giving them a good beat together. Fold in ground almonds, cocoa, baking powder and a pinch of sea salt. Finally folding in gently the soft peaked egg whites from bowl 1.
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Assemble to bake:
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06 Tip this mixture into the prepared cake tin, gently smooth the top.
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Bake:
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07 Place in the oven and cook for about 30 minutes or until just set on the top with a slight wobble in the middle. Allow to cool completely in the tin.
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Serve:
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08 Take to the table with a dusting of cocoa powder. See NOTES (below) for further serving ideas.
Notes
I like to serve this cake in its paper casing with a heavy dust of cocoa powder all over the top. Delicious with thick plain Greek yoghurt or crème fraîche, fresh fruit such as strawberries or raspberries and just as delicious with a few tinned pears.
