Spiced Chocolate & Prune Cakes

• portionen: Makes 6 small bundt cake

Zutaten

FOR THE PRUNES

200g pitted prunes

150g/ml boiling water

1 Earl Grey tea bag

1 tbsp brandy

FOR THE CAKE BATTER

100g granulated sugar

250g unsalted butter

250g dark chocolate

25g cornstarch

25g cocoa powder

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp ground cardamom a pinch of freshly ground black pepper

Anweisungen

The prunes need to soak for at least an hour (or overnight, if you are feeling organized). Put the prunes in a bowl. Make a strong cup of tea with the boiling water and tea bag, and pour it (bag and all) over the prunes. Allow to sit for 15 minutes.

Then before adding the brandy, then infuse for a minimum of 45 minutes at room temperature (or place in the fridge for tomorrow).

Remove the tea bag and use a stick blender or food processor to blitz the prunes with the soaking liquid until you have a rough, chunky purée with some bits of prune still visible.

Preheat the oven to 375°F/350°F convection and lightly grease the bundt tins (use butter spray or brush with melted butter).

Use an electric whisk to beat the eggs and sugar at very high speed until they go thick and very fluffy, so that you have a strong sabayon.

Melt the butter and chocolate together to form a smooth mixture.

Place the dry ingredients in a separate bowl and mix together.

Fold the chocolate paste and then the prune purée into the sabayon. Add the dry ingredients and fold carefully to retain as much air as possible. Divide the batter between the baking tins (about 150g in each).

Bake in the center of the oven for 10 minutes

Then turn the tins around and leave for a further 6 minutes.

Allow to cool in the tins for at least 30 minutes. The cakes may not seem set when you remove them from the oven, but don't worry — baking with chocolate sometimes has this effect. They will set once cold, so stick to the baking times here.

Once the cakes have cooled, flip them out of the tins. Serve with whipped cream or just as they are. These will keep in the fridge for a week or so, but bring them up to room temperature before eating to taste them at their best.

Notizen

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer