Monthly Archives: November 2013

Chocolate Prune Cream

Chocolate Prune Cream

Soaking the prunes in brandy, makes them plumb and delicious.   This is good to serve with my Boozy Prune Chocolate Cake.

Chocolate prune cake 2

Ingredients

100g prunes

50ml brandy

50ml water

50g Mortimer Dark Chocolate Powder

300ml double cream

Method

·         Put the water and brandy in a saucepan and heat until simmering.

·         Add the chocolate powder and stir until melted.

·         Add the prunes, remove from the heat and leave to soak overnight.

·         Liquidize the chocolate prune mixture to form a chocolate paste *.

·         Whip the cream until it forms soft peaks.

·         Stir in the Chocolate Paste.

 

Cooks tips

*The chocolate prune paste would make a lovely dairy free filling for homemade chocolates.

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Boozy Prune Chocolate Cake

Boozy Prune Chocolate Cake

The addition of prunes soaked in booze turns this chocolate cake into something rather special.  Just right for a Christmas treat!  Serve cold for afternoon tea, or warm with a helping of Chocolate Prune Cream for a delicious dessert.

Image

Serves 8 –10

You will need a greased and lined 7”by 11” (28cm by 18cm) tray bake tin.

Ingredients

150g prunes

50ml brandy

50ml water

125g butter

125g Mortimer Dark Chocolate Powder

250g caster sugar

2 large eggs

150g self-raising  flour

Method

·         Put the water and brandy in a saucepan and heat until simmering.

·         Add the prunes, remove from the heat and leave to soak overnight.

·         Cut the prunes, which should now be nice and plump, in half.

·         Melt the butter in a saucepan over a medium heat.

·         Add the chocolate powder, stir until melted and remove from the heat.

·         In a large mixing bowl, beat together the eggs and caster sugar.

·         Mix in the melted chocolate.

·         Stir in the prunes

·         Sieve the flour and fold into the chocolate mixture.

·         Spoon into the prepared tin, level the cake mixture and bake in the oven at 1800, at 1600C for fan ovens, GM 4 for about 35-40 minutes, until firm to the touch.

·         Leave in the tin for about 10 minutes before turning out.

·         Serve warm with Chocolate Prune Cream for pudding or cold with a cup of tea.