Prune and Chocolate Torte

4.80 (19)
⏱ 65 mins 🍽 Serves 8 🌶 british ✅ More effort 🏷 Dessert

This indulgent British torte is a classic dinner party dessert. Brandy-soaked prunes are folded into a dark chocolate and cinnamon sponge, creating a rich and moist cake. It bakes in about 30 minutes and is best served slightly warm with a dollop of lightly whipped cream or crème fraîche. A sophisticated treat that is sure to impress your guests.

Prune and Chocolate Torte

Ingredients

  • 250g no-soak prunes halved
  • 4 tbsp brandy
  • 25g cocoa powder
  • 100g plain chocolate (at least 70% cocoa solids), in pieces
  • 50g butter
  • 175g golden caster sugar
  • 4 large egg whites
  • 85g plain flour
  • 1 tsp ground cinnamon
  • lightly whipped cream or crème fraîche to serve

Method

  1. Place the halved prunes and brandy into a small bowl and allow them to steep for about 30 minutes, until the brandy is mostly absorbed.
  2. Set your oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed or springform tin. In a saucepan, combine the cocoa powder, chocolate pieces, butter and 140g/5oz of the sugar with 100ml/31⁄2fl oz hot water. Warm gently until smooth, then set aside to cool a little.
  3. Whisk the egg whites until they form soft peaks, then gradually whisk in the rest of the sugar. Sift the plain flour and ground cinnamon over the egg whites and fold in gently with a metal spoon until nearly mixed. Add the slightly cooled chocolate mixture and fold in until everything is evenly combined.
  4. Transfer the batter to the prepared tin. Arrange the steeped prunes over the surface. they will sink during baking. Drizzle any leftover brandy from the bowl over the top. Bake for about 30 minutes until the torte is just firm. Serve with lightly whipped cream or crème fraîche.

Nutrition (per serving)

Calories311 kcal
Fat10 g
Saturates6 g
Carbs51 g
Sugars31 g
Fibre3 g
Protein5 g
Sodium72 mg

Recipe details

Skill levelMore effort
CategoryDessert
Cuisinebritish