Chocolate Prune Cake with Pedro Ximinez
 
 
A rich, boozy chocolate cake, shot through with soused prunes.
Author:
Ingredients
  • 1 cup (100g) prunes
  • ⅓ cup (85ml) Pedro Ximinez sherry
  • ⅔ cup (170ml) water
  • 4oz (100g) 70% dark chocolate
  • 2 sticks (230g) butter, at room temperature.
  • 1 +1/2 cups (300g) brown sugar
  • 2 eggs
  • 1 + ⅓ cups (200g) plain flour
  • 1 tsp baking powder
Instructions
  1. Preheat the oven to 170C and grease and line a 9x5in loaf pan (23x12cm).
  2. Chop the prunes, and place them in a small saucepan with the Pedro Ximinez and water. Bring up to the boil and turn off.
  3. Chop the chocolate, and melt it (I put it in a bowl above the prunes and just leave it for a few minutes).
  4. Cream the butter and brown sugar together and then add the eggs, beating well to incorporate them.
  5. Pour in the melted chocolate and mix until just combined.
  6. Mix together the plain flour and baking powder, and add this mixture a few spoonfuls at a time, alternating with the hot prune, Pedro and water mixture.
  7. When all of the flour, prunes and liquid are incorporated into the batter (it will be fairly liquid), scrape it into the greased loaf tin and bake at 170C for an hour.
  8. It's ready when a skewer inserted comes out with only a few moist crumbs clinging to it.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2014/03/chocolate-prune-cake-with-pedro-ximinez.html