Silky Chocolate Cake

Silky Chocolate Cake


5 people made this

About this recipe: Prunes soaked in brandy are the big surprise here in this smooth, rich French-style super chocolaty cake. It's not too sweet and even if over-cooked (which is pretty easy to do) the taste is still fantastic.


Serves: 12 

  • 500g dark chocolate (55% cocoa solids minimum)
  • 250g butter, roughly chopped
  • 8 eggs
  • 100g sugar
  • 50ml Armagnac or a brandy liqueur
  • 20-25 stoneless prunes soaked in Armagnac (or brandy liqueur) for a few hours
  • vanilla ice cream, to serve
  • icing sugar, to dust

Prep:20min  ›  Cook:10min  ›  Extra time:9hr chilling  ›  Ready in:9hr30min 

  1. Break the chocolate into a small bowl, add the butter and melt them both over hot water. Cool a little.
  2. Preheat oven to maximum temperature.
  3. Whisk the eggs and the sugar until pale and thick, and the whisk leaves a trail (or beat in a food processor on high speed for about 5 minutes)
  4. Using a balloon whisk, fold the and sugar mixture into the melted chocolate, combining well. Whisk in the Armagnac.
  5. Line the base of a 20cm, round cake tin with foil and scatter the prunes over it. Pour in the cake mixture.
  6. Put the cake tin onto a baking tray and bake on the middle shelf of the oven for 10 minutes, until the edges start to form a dark crust (Keep an eye on it because it over-cooks very easily).
  7. Carefully remove from the oven and cool in the tin for 3 hours. Then refrigerate for 6 hours, or overnight.
  8. To serve, invert the cake onto a serving plate, so as the prunes are on the top. Cut with a knife that has been heated in hot water and then dried. Serve each (small!) slice with a dusting of icing sugar and ice cream.

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