Bittersweet Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup pitted prunes |
1 teaspoon vanilla extract |
6 ounces semisweet chocolate |
1/2 cup unsalted butter, softened |
1/2 cup coarsely ground toasted hazelnuts |
5 eggs, separated |
1 cup maple sugar or brown sugar |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350°. Place pitted prunes (soak in hot water for 30 minutes first, if you have time) in the bowl of a food processor. Add vanilla extract, and process until prunes are broken down into small pieces; set aside. Grease a 10-inch round cake pan. Place chocolate in a heatproof bowl, and microwave (in 1-minute intervals) until melted and smooth. Stir in butter and fold in the prune purée and ground hazelnuts. Beat eggs yolks with sugar with an electric mixer 4 minutes; fold into the chocolate mixture. Beat egg whites with salt with a clean whisk until stiff peaks form. Fold whites into the chocolate mixture in 3 batches. Pour batter into prepared pan, and smooth top. Bake 20 minutes, rotate pan, and continue baking 5–7 minutes. Let cool, cut into 12 slices, and serve.
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