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.
- 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
- 1Warm Sherry over low heat, add prunes and set aside to soak for 30 minutes, then drain, reserving Sherry and prunes separately.
- 2Preheat 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.
- 3Whisk 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).
- 4For 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.