Friday, 29 January 2010

Squidgy chocolate cake

125g ready to eat stoned prunes
100ml brandy
125g butter, cubed
150g dark chocolate
500g caster sugar
375g plain flour
60g self raising flour
75g cocoa powder
1 whole egg and 2 egg whites lightly beaten

Heat the oven to 160°c. Grease a tin and line with baking paper.
Puree prunes adding 1 tbsp of hot water for smoothness. Put in a large mixing bowl. Add the brandy, butter, chocolate, sugar and 250ml boiling water. Put the rest of the water in a saucepan and place the bowl on top until the chocolate melts. Leave to cool for 2-3 minutes.
Sift both flours and cocoa into a large bowl and make a well. Pour in the chocolate mixture then add the whole egg and the egg whites and best to a smooth batter. Bake for 1 hour 15 minutes.

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