In any event, what I liked about this recipe is that it uses mostly prunes as a sweetener (and extra fiber), making it more nutritious than my regular recipe, albeit less rich. I didn’t feel guilty about feeding some to the Little Prince, even though I don’t want to give him too much sugar. If you’re a fan of flourless chocolate cakes, you’ll like this one. If you’re not a fan of flourless chocolate cakes, you might want to reconsider your priorities.
1 cup pitted prunes
¾ cup margarine (1 ½ sticks), plus more for the pan
cocoa powder, for the pan
6 oz. bittersweet chocolate, chopped
6 oz. semisweet chocolate, chopped
6 large eggs, separated
1 tsp. pure vanilla extract
½ tsp. fine salt
3 Tbsp. sugar
Soak the prunes in boiling water until very soft, 20 to 30 minutes.
Preheat oven to 325 °F. Grease a 9-inch springform pan and dust with cocoa, tapping out the excess.
Drain the prunes and transfer to a food processor. Process until finely chopped, 10 to 15 seconds.
Place the chocolate and margarine in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between each, until melted and smooth. (I did this in a double boiler.) Add the prunes, egg yolks, vanilla, and salt and whisk to combine.
Beat the egg whites in a large bowl with an electric mixer on medium-high until soft peak forms, 2 to 3 minutes. Continue beating, slowly adding the sugar, until stiff peak forms, 1 to 2 minutes more. Gently fold the egg whites into the chocolate mixture.
Pour the mixture into the prepared pan. Bake until the cake is set around the edges but still slightly soft in the middle, 40 to 45 minutes. Let cool.
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