Oooh Baby Chocolate Prune Cake

Rating: 3.33 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

You'll get a gorgeous, dark, and rich chocolate cake from this recipe with prunes, brandy, and ground almonds.

By Sandra Bennett
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Soak prunes overnight in brandy. Melt chocolate and butter or margarine with water.

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  • In a large bowl, beat egg yolks and sugar until pale. Stir in chocolate mixture. Gently mix in flour and ground nuts. Stir in prunes.

  • In another bowl, beat egg whites to stiff peaks. Carefully fold into cake mixture. Pour into a greased 9 inch round cake tin.

  • Bake at 375 degrees F (175 degrees C) for 30 - 40 minutes. Remove from oven, and cool on a wire rack. Frost with Chocolate Ganache Frosting.

Nutrition Facts

Per Serving:
394.1 calories; 5.9 g protein; 33.8 g carbohydrates; 74.5 mg cholesterol; 20.6 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

TangJade
Rating: 4 stars
08/01/2005
If its a cake that you are looking out for then this is not it. What this recipe is really a lovely chocolate fudge/pudding. After the 'cake' cooled in the pan I scooped into a pudding bowl and placed into the fridge. A couple of hours later voila! It becomes a lovely moist cake. I have made this recipe twice. The second time I used rum instead of brandy. And both times my family and friends love it! Read More
Helpful
(10)

Most helpful critical review

Mama Cass
Rating: 2 stars
01/09/2004
I'm sorry -- I really wanted to like this recipe but it just didn't turn out. I wasn't quite sure what bittersweet chocolate was so I used what I had around the house -- 6 squares of semi-sweet chocolate and 3 squares of unsweetened chocolate. The flavor of the melted chocolate was really good so I guess I didn't mess that up. However I wasn't sure from the directions whether I was supposed to drain the prunes before adding. Consequently I added both prunes and brandy. The brandy flavor in the baked cake was much too strong and the outside burned while the inside remained gooey. Was the texture supposed to be fudgy? Cakey? I just don't know. The cake sounded rich and even elegant and I figured the prunes would make it moist but they kind of had the effect of adding Ex-Lax to brownies. Probably not a good dessert to serve to guests. Hopefully someone else will try this recipe and have better luck than I. Read More
Helpful
(9)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
TangJade
Rating: 4 stars
08/01/2005
If its a cake that you are looking out for then this is not it. What this recipe is really a lovely chocolate fudge/pudding. After the 'cake' cooled in the pan I scooped into a pudding bowl and placed into the fridge. A couple of hours later voila! It becomes a lovely moist cake. I have made this recipe twice. The second time I used rum instead of brandy. And both times my family and friends love it! Read More
Helpful
(10)
TangJade
Rating: 4 stars
08/01/2005
If its a cake that you are looking out for then this is not it. What this recipe is really a lovely chocolate fudge/pudding. After the 'cake' cooled in the pan I scooped into a pudding bowl and placed into the fridge. A couple of hours later voila! It becomes a lovely moist cake. I have made this recipe twice. The second time I used rum instead of brandy. And both times my family and friends love it! Read More
Helpful
(10)
Mama Cass
Rating: 2 stars
01/09/2004
I'm sorry -- I really wanted to like this recipe but it just didn't turn out. I wasn't quite sure what bittersweet chocolate was so I used what I had around the house -- 6 squares of semi-sweet chocolate and 3 squares of unsweetened chocolate. The flavor of the melted chocolate was really good so I guess I didn't mess that up. However I wasn't sure from the directions whether I was supposed to drain the prunes before adding. Consequently I added both prunes and brandy. The brandy flavor in the baked cake was much too strong and the outside burned while the inside remained gooey. Was the texture supposed to be fudgy? Cakey? I just don't know. The cake sounded rich and even elegant and I figured the prunes would make it moist but they kind of had the effect of adding Ex-Lax to brownies. Probably not a good dessert to serve to guests. Hopefully someone else will try this recipe and have better luck than I. Read More
Helpful
(9)
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Brigid
Rating: 4 stars
08/10/2006
The trick is to soak the prunes for at least a few days alot of prunes(such as sunsweet are already quite moist so dont soak up the brandy)I soaked mine a week and my cake turned out great I agree with the other reveiwer it is more like a pudding than a cake but good for people who dont eat flour. Read More
Helpful
(5)
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