Ingredients
Method
1.Have butter and eggs at room temperature.
2.Preheat oven to 160°C (140°C fan forced). Grease 28cm (11-inch) closed springform pan, line base and side with baking paper.
3.Chop prunes into small saucepan, add brandy, bring to the boil. Reduce heat, simmer, uncovered, 5 minutes, cool.
4.Break chocolate into medium heatproof bowl over saucepan of simmering water (don’t let the water touch the base of the bowl), stir until smooth. Cool.
5.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl, stir in prune mixture, ground almonds and chocolate.
6.Spread mixture into pan bake about 45 minutes. Cool cake in pan. Serve cake with cream.
It’s important to measure the closed springform pan; the measurement that appears on the base of the springform pan sometimes refers to the measurement of the pan when it is open. This rich flourless cake can be made with other dried fruit, such as figs, or a combination of raisins, currants and sultanas, and with an orange liqueur instead of brandy.
Note
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