Chocolate Prune Cake with Hunted + Gathered

by Olivia McCrimmon March 29, 2021 2 min read

Chocolate Prune Cake with Hunted + Gathered

Here is the recipe for a Chocolate-Prune cake, inspired by legendary pastry chef David Leibovitz, of Chez Panisse fame. This is intensely chocolatey: there is no flour or nuts to distract here, just melted chocolate. We used our 70% Belize single origin dark chocolate buttons. The cake is bound together with prunes soaked in Pedro Ximinez, adding a deep caramel sweetness and fudgey texture. For an extra punch, we glazed the cake with a Pedro Ximenez ganache. You can eat warm (and very gooey) from the oven, or direct from the fridge once set. 

Ingredients:

For the prunes

  • 200g prunes, roughly chopped in small pieces 
  • 100 ml Pedro Ximenez (or sherry) 

For the cake

  • 340g dark chocolate (we use our 70% Belize dark chocolate buttons) 
  • 170g unsalted butter, cubed 
  • 6 large eggs, yolks separated from whites 
  • large pinch of salt 
  • 40g white sugar 
  • 50g 60% drinking chocolate (or cacao powder) 

For the Pedro Ximenez ganache 

  • 200g dark chocolate (we use our 70% Belize dark chocolate buttons) 
  • 140g pouring cream 
  • 60g Pedro Ximenez (or sherry) 

Method:

  1. Simmer the prunes with Pedro Ximinez in a small pot until most of the liquid is absorbed. Remove from heat and let stand until cool. 
  2. Preheat the oven to 165ºC. Butter a 23cm springform pan. Dust the inside with drinking chocolate, and tap out any excess. 
  3. In a large bowl set over a pan of simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat and stir in the prunes and any liquid left in the pan. 
  4. Stir the egg yolks into the chocolate mixture. 
  5. In a separate bowl, or using a stand mixer, whisk the egg whites with the salt until they begin to hold soft peaks. Continue whipping, adding the white sugar, one tablespoon at a time, until the whites hold their shape. 
  6. Fold one-third of the beaten egg whites into the chocolate mixture. Gently fold in the remaining egg whites, just until no streaks of whites are visible. Don’t overfold. Pour into the prepared cake tin.  
  7. Bake the cake for 40 to 45 minutes, or until the edges of the cake pull away from the tin, but the center is still soft to the touch. Let cool. 
  8. For the ganache, slowly heat cream and Pedro Ximenez in a saucepan until just below boiling point, taking care not to overheat.
  9. Remove from heat. Pour the cream over the chopped chocolate. Cover with a plate and let stand for 3 minutes before stirring. To mix through, use a spatula, stirring from the middle with small circular motions, until smooth and glossy. Be careful not to overmix. 
  10. Pour ganache over the cake. To ensure a smooth finish, avoid using a spatula, instead pour ganache in the centre of the cake and gently tilt so the ganache runs to the edges. 

Serving note: This cake is very moist, which can make it a bit challenging to get a clean slice. Dip the knife in very hot water, wipe the blade dry and use it to slice the cake. Repeat for each slice. Alternatively, let the cake cool in the fridge, and once set, slice and eat chilled.



Also in Easter Edition

Smoked Trout on Sourdough
Smoked Trout on Sourdough

by Olivia McCrimmon March 29, 2021 1 min read

This is a great starter for any dinner party that comes together quickly. The smoked trout is perfectly balanced with the rich and tangy creme fraiche, along with salty capers and fresh dill. If you want to try this for lunch, throw it in a bagel!
Grilled Whole Snapper
Grilled Whole Snapper

by Olivia McCrimmon March 19, 2021 1 min read

This whole snapper recipe, could not be easier or more delicious! When you buy good quality seafood, less is best. This dish has just the right amount of smoke and freshness to compliment the natural sweetness of the pink snapper. The prep time is under 5 minutes, so you can serve it up in under twenty minutes!
Bloody Good Roast Lamb with Clementine Day
Bloody Good Roast Lamb with Clementine Day

by Olivia McCrimmon March 19, 2021 2 min read

Clementine Day of @somethingsiliketocook has put together this recipe using our Seasoned Boneless Lamb which has been released for Easter! The lamb is perfect to cook as it is, or you can spend a little more time adding in some other flavours following the recipe below. This lamb is perfect with our Spiced Whole Cauliflower Pack.

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid