Sunken Drunken Chocolate Cake (gluten free)

Sunken drunken
        chocolate cake

Originally from:

Serves 8

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.



  1. Preheat oven to 180 C.
  2. 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.
  3. Line the base of a 20 cm sprung cake tin with baking paper and dust the paper with cocoa powder.
  4. 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.
  5. Stir into the prune mix.
  6. 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).
  7. Add this to the prune and chocolate mixture.
  8. Mix in the vanilla, ground almonds and cocoa powder.
  9. Whisk the retained egg whites until stuff (about two minutes in a Kenwood Chef) and then gently fold into the mixture.
  10. Pour the mixture into the cake tin.
  11. Bake for 20 to 25 minutes, or until the middle is no longer runny and a crust has begun to form elsewhere.
  12. Allow to cool in the tin; dust with more cocoa powder before removing from the tin and serving.
  13. Store in the fridge.

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