Prune and Malt, Dark Chocolate Cake
- 225g prunes in natural juice, drained pitted and chopped
- 1/2 cup Kings of Tartan non alcoholic malt beverage
- 2 Tbsp dark brown sugar
- finely grated zest of 2 oranges
- 1 tsp ground cinnamon
- pinch ground chilli
- 400g dark chocolate (70% cocoa)
- 200g unsalted butter
- 6 eggs, separated
- 1/2 tsp cream of tartar
- 1/4 cup caster sugar
- 2 tsp vanilla extract
- 1 1/2 cups gluten-free plain flour
- hot chocolate powder, to dust
- marinated prunes and crème fraiche, to serve
- Preheat oven to 160°C. Combine the chopped prunes, malt beverage, brown sugar, orange zest and spices in a small saucepan and set over a moderate heat, simmering until the liquid has all evaporated. Set aside to cool.
- Put the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, stirring until melted.
- Place the egg whites in the bowl of an electric mixer with the cream of tartar and beat with the whisk attachment on medium speed until very foamy. Increase the speed to high, then begin adding the caster sugar 1 Tbsp at a time, whisking until very thick.
- Fold the prunes, yolks and vanilla into the chocolate mixture, then fold in the meringue very gently, adding the flour 1 Tbsp at a time as it mixes. Spoon into a lined 24cm cake tin and bake for 40-45 minutes, until just firm to touch. Cool completely on a wire rack. Dust with hot chocolate powder then serve with marinated prunes and crème fraiche.