Scarlett WSquidgy Chocolate Cake
July 24th 2008 12:47
Squidgy Chocolate Cake
About Squidgy Chocolate Cake
Sweet prunes, not butter, give this luxurious chocolate cake its irresistible fudgy texture.
About Prune
A prune is a dried fruit of various plum species, mostly Prunus domestica. It is wrinkly in shape, unlike its non-dried counterpart. Prunes are used in cooking both sweet and savory dishes. Stewed prunes, a compote, a re a dessert. Oranges are a frequent ingredient in North African tagines. Perhaps the best-known gastronomic prunes are those of Agen (pruneaux ďAgen). Prunes are used frequently in Tzimmes, a traditional Jewish dish in which the principal ingredient is diced or sliced carrots.
INGREDIENTS
Makes 16 squares
125 gm / 4½ oz ready-to-eat stone prunes
125 gm / 4½ oz butter, diced
150 gm / 5½ oz dark chocolate with 70% cocoa solids, roughly chopped
500 gm / 1 lb 2 oz caster sugar
375 gm / 13 oz plain white flour
60 gm / 2¼ oz self-raising white flour
75 gm / 2¾ oz cocoa powder
1 whole egg plus 2 egg whites, lightly beaten
To decorate
icing sugar / cocoa powder
To serve
low-fat berry yoghurt, low-fat iced dessert or low-fat cream, optional
1. Put a kettle on to boil. Heat the oven to 160ºC / 325ºF. Grease a 23 cm / 9 inch square cake tin and line it with baking paper.
2. Purée the prunes in a food processor or with hand-held mixer, adding 1 tablespoon of hot water if necessary to get a smooth consistency.
3. Scrape the purée into a large mixing bowl; add the brandy, butter, chocolate, sugar and 250 ml / 9 fl oz of boiling water from the kettle.
4. Put the rest of the boiling water into a saucepan over a low heat so that it is simmering and place the bowl on top, making sure the bottom does not touch the water.
5. Stir the mixture frequently until the chocolate melts and forms a smooth sauce.
6. Take the bowl off the pan and leave the mixture to cool for 2-3 minutes until it is lukewarm.
7. Sift both flours and cocoa powder into a large bowl and make a well in the centre.
8. Pour in the mixture, then add the whole egg and egg whites and beat to a smooth batter.
9. Pour the mixture into the prepared cake tin and smooth the surface.
10. Bake for 1 hour and 15 minutes, or until a skewer inserted in the centre of the cake comes out clean.
11. Leave the cake to stand in the tin on a wire rack for 15 minutes, then turn it out onto the wire rack to cool completely.
12. Dust the cake with sifted icing sugar or cocoa powder and cut it into 16 squares.
13. Serve plain or with low-fat yoghurt, iced dessert or cream, if you prefer.
Tips:
This chocolate cake will keep well if wrapped in foil.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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