CHOCOLATE, PRUNE & RUM CAKE RECIPE - (3.9/5)
Provided by OralW
Number Of Ingredients 8
Steps:
- 1. Heat the oven to 325 degrees F with a rack in the middle position. Coat the bottom and sides of a 9" spring-form pan evenly with the 1 T softened butter). 2. In a 2-cup microwave-safe liquid measuring cup, combine the prunes, rum and molasses. Microwave until the rum is bubbling, 45 to 60 seconds. Let sit for 15 minutes, stirring occasionally. 3. In a medium saucepan over medium heat, melt the remaining 8 tablespoons of butter. Remove from the heat and immediately add the chocolate, then whisk until melted and completely smooth. In a large bowl, whisk together the egg yolks and 1/3 cup of sugar until pale and glossy, about 30 seconds. Slowly add the melted chocolate mixture and continue whisking until smooth. Stir in the prune mixture. 4. Using a stand mixer with a whisk attachment, whip the egg whites and salt on medium-high speed until light and foamy, about 1 minute. With the mixer running, slowly sprinkle in the remaining 1/4 cup of sugar and continue to whip until the whites are thick and glossy and hold soft peaks, about 1 minute. 5. Whisk 1/3 of the whipped egg whites into the chocolate mixture to lighten it. Gently fold in the remaining whites with a rubber spatula until the batter is marbled but not fully blended. 6. Pour the batter into the prepared pan. If needed, smooth the top with a spatula. Bake until the edges of the cake are firm and cracked, 35 to 40 minutes. DO NOT OVER-BAKE. The center will be just set but will jiggle. Cool the cake in the pan on a wire rack for at least 1 hour before serving (the cake will settle and sink as it cools).
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