By
Jessica Dady
published
The dark chocolate in this cake makes it a deliciously rich treat- and with a splash of brandy, it becomes even tastier. Unlike our classic chocolate cake, this gets its moist rich flavour from a handful of prunes chopped pecans and dark chocolate.
Ingredients
- 150g (5oz) ready-to-eat prunes
- 3tbsp brandy or black coffee
- 200g (7oz) dark chocolate
- 250g (9oz) butter, softened
- 250g (9oz) caster sugar
- 4 large eggs
- 125g (4oz) plain flour, sifted
- 100g (3 1/2oz) pecans, finely chopped
- Icing sugar, to dust (optional)
WEIGHT CONVERTER
to
Method
- Finely chop the prunes (use a processor if possible), then stir in the brandy or black coffee and set aside. Chop the chocolate into pieces about the size of raisins ? this is best done by hand. Preheat the oven to 180°C/355°/gas 4. Take a deep, 23cm-diameter, loose-bottomed, round cake tin and line the base and sides with baking paper.
- Beat the butter and caster sugar until creamy. Beat in the eggs, one at a time, beating after each addition. Add a tablespoon of flour with the last two.
- Fold in the prunes, pecans, chocolate and the rest of the flour. Turn the mixture into the tin and bake for between 55 mins and 1 hr 10 mins or until the top springs back when lightly pressed. Leave to cool in the tin for 10 mins, then turn out and finish cooling on a wire rack. Dust with icing sugar.
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