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Flourless Chocolate & Prune Cake

This cake has an almost mousse-like texture from the aerated egg whites. The key is the addition of the sugar to the egg whites to make a meringue so the air isn’t so easily knocked out when combined with the heavier chocolate mixture. Of course, some air loss is inevitable but this is less than when using whisked egg whites alone. Be careful not to overcook the cake, and veer on slightly undercooked - see directions in the recipe - to prevent the outside drying out and to result in a decadent soft centre. 
Servings 12
Prep Time 30 minutes
Cook Time 35 minutes

Ingredients

  • 1 cup (160g) prunes, thinly sliced
  • ⅓ cup (80ml) water
  • 1 tsp ground cinnamon
  • pinch of salt
  • 150 g butter, cut into cubes
  • 250 g quality dark chocolate, broken into pieces
  • 4 eggs, separated
  • ½ cup (100g) sugar
  • cocoa powder for dusting

Vanilla Cream

  • 1 cup (250ml) cream
  • 3 tbsp natural yoghurt
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • fresh cherries to serve

Instructions

  • Preheat the oven to 170ºC (fan 150ºC). Line the base of a 20cm cake tin, grease and dust the sides with cocoa powder.
  • First, soften the prunes. Place the prunes, water, cinnamon and salt into a saucepan. Cook over low heat for about 5 minutes until the prunes have softened and thickened. Remove from the heat and set aside.
  • Place the butter and chocolate into a heatproof bowl and set over a saucepan of simmering water - make sure the water doesn’t touch the bottom of the bowl. Stir until melted. Remove from the heat, stir through the prune mixture and set aside to cool a little while preparing the meringue.
  • Place the egg whites into a stand mixer, or use a large bowl and handheld beater. Whisk on a medium speed until soft peaks, form then continue to whisk while adding the sugar 2 tablespoons at a time until thick and glossy. Remove the bowl from the mixer if using.
  • Add the egg yolks to the chocolate, stirring well to combine. Mix a third of the chocolate mixture at a time into the meringue using a large metal spoon to gently fold together. Once there is no white meringue visible in the mixture, carefully scoop into the prepared tin.
  • Bake for 30-35 minutes until risen with a small wobble in the centre of the cake. Cool in the tin for 20 minutes then carefully transfer to a cooling rack. The cake will deflate a little as it cools but this just adds to the character.
  • The cake can be stored in a sealed container in the fridge for 2 days and then brought to room temperature for serving.
  • When ready to serve, make the Vanilla Cream. Pour the cream into a bowl and whisk until softly whipped. Add the yoghurt, maple syrup and vanilla then whisk until smooth. Dust the cake with cocoa, cut into wedges and serve with fresh cherries and Vanilla Cream.