Note: quite quick to make, especially if you have an electric
whisk/machine.
Note: despite the name, it is not very drunken, or sunken.
Note: you don't need much of it each and it keeps well in the
fridge.
Ingredients
140 gm pitted prunes (can be dried but that's a bit
slower), chopped
4 tbsp sherry
1 tbsp Stroh 80 rum
100 gm butter
2 tbsp cocoa powder
140 gm dark chocolate (70%)
100 gm caster sugar
50 gm light muscovado sugar
4 large eggs
1 tsp vanilla extract
100 gm ground almonds
Method
Preheat oven to 180 C.
Gently heat the prunes with the alcohol; leave to soak for
some while (1 hour?) if using dried prunes: the aim is to have
them soak up the alcohol.
Line the base of a 20 cm sprung cake tin with baking paper
and dust the paper with cocoa powder.
Break up the chocolate and melt it with the butter, either
in a bowl over simmering water or given 30 second bursts in
the microwave.
Stir into the prune mix.
Put the sugars, two of the eggs and just the yolks of the
other two eggs (retain the whites) into a mixing bowl and
whisk VERY well, until doubled in volume (about 4 minutes in a
Kenwood Chef).
Add this to the prune and chocolate mixture.
Mix in the vanilla, ground almonds and cocoa powder.
Whisk the retained egg whites until stuff (about two
minutes in a Kenwood Chef) and then gently fold into the
mixture.
Pour the mixture into the cake tin.
Bake for 20 to 25 minutes, or until the middle is no longer
runny and a crust has begun to form elsewhere.
Allow to cool in the tin; dust with more cocoa powder
before removing from the tin and serving.
