Salmon and Fidget had planned a surprise to mightily impress the lady of the manor this weekend. But having overheard their cartoon kitchen banter about the wrinkly old sour fruit, Trota was not exactly predisposed…
Dark and decadent prune and chocolate cake / Torta prugne e cioccolato
Of course, in drawing the obvious conclusion she failed to consider the possibility that the dynamic duo had raised their game and were concocting the ultimate chocolaty indulgence using this Annie Rigg recipe (from BBC Good Food magazine). If you’d like to try it too, you will need: 140g Agen prunes (pitted), 4tbsp Marsala wine, 100g butter, 2tbsp cocoa, 140g dark chocolate (chopped), 100g golden caster sugar, 50g light muscovado sugar, 4 large eggs, 1tsp vanilla extract (or sachet vaniglina), 100g ground almonds, 1tbsp plain flour.
Start by chopping the prunes. Add the Marsala and gently bring to the boil in a small pan. Remove from the heat, smush with a wooden spoon and let the prunes soak for an hour or so.
Meanwhile, line a 20cm Ø loose-bottomed tin with baking paper. In a heatproof bowl over a pan of simmering water melt the chocolate with the butter; remove from the heat and stir in the soaked prunes.
Separate two of the eggs and keep the whites aside. Use a hand-held mixer to combine the yolks with the other two whole eggs, add the sugars and whisk until fluffy and doubled in size. Fold the chocolate mixture into the egg mixture, add the vanilla and then mix in the ground almonds, flour and cocoa. Remove and clean the blades and then whisk the two remaining egg whites. When stiff, gently fold into the chocolate mixture.
Transfer to the tin and bake in a pre-heated oven at 180°/gas mark 4 for 25–30min until a light crust has formed. Allow to cool, remove from the tin and dust with cocoa powder. Naughty but nice.
Life-lesson learnt – and having enjoyed the tasty results – good old Trota needn’t be so touchy… daft bat.