The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chocolate, prune and walnut cake with chocolate and Sherry ganache

Chocolate and prunes are a classic pairing, and for good reason. This cake is gluten-free and keeps well, thanks to the moisture added by the prunes.

You'll need

200 ml Pedro Ximénez Sherry 100 gm pitted prunes 240 gm walnuts, roasted 120 gm butter, coarsely chopped 180 gm dark chocolate (70% cocoa solids), coarsely chopped, plus extra, grated to serve 220 gm (1 cup) caster sugar 5 eggs, separated   Chocolate and Sherry ganache 250 gm dark chocolate (70% cocoa solids), coarsely chopped 300 ml pouring cream


  • 01
  • Warm Sherry over low heat, add prunes and set aside to soak for 30 minutes, then drain, reserving Sherry and prunes separately.
  • 02
  • Preheat oven to 180C. Process walnuts in a food processor until finely chopped. Heat butter, chocolate and sugar in a saucepan over low heat until smooth, then set aside to cool. Add egg yolks and walnuts, and mix well.
  • 03
  • Whisk eggwhites and ½ tsp salt in an electric mixer to soft peaks (2-3 minutes). Fold a third of the eggwhite into chocolate mixture, then add remaining eggwhite and prunes and fold to combine. Spoon into a buttered 23cm-diameter cake tin lined with baking paper and bake until a skewer inserted withdraws clean (35-40 minutes). Cool in tin for 10 minutes then turn out onto a wire rack to cool completely (1-2 hours).
  • 04
  • For chocolate and Sherry ganache, stir chocolate, cream and reserved Sherry in a small saucepan over low heat until chocolate melts, then set aside to cool (15 minutes). Spread ganache over cooled cake, scatter with grated chocolate and serve. Before icing, the cake will keep in an airtight container for 4-5 days.

At A Glance

  • Serves 10 - 12 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 - 12 people

Featured in

Nov 2014

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.