Cake with prunes and chocolate sauce

Cake with prunes and chocolate sauce.

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INGREDIENTS

to prune in the caramel:

-300g prunes without stones (42 pieces)

-3 tablespoons brandy

-200ml 10% cream

-45gr Butter

-110gr Brown sugar

-1 + 1/2 tablespoons powdered sugar

— 1/2 teaspoon ground cinnamon

for the chocolate sauce:

— Cream fusion after soaking prunes (I 120ml)

— 40g of dark chocolate

dough:

— 100 g of crude almonds

— 140g flour

— 100g of sugar (normal)

— 120g softened butter

— 3 large eggs

— 1 stol.lozhka liquor «Amaretto»

— 1 packet of vanilla sugar (8g)

— 1 chayn.lozhka test baking powder

— a pinch of salt

 

Besides:

— 4 tablespoons of powdered sugar for sprinkling

— Pan with removable handle d = 23cm

 

HOW TO COOK

PREPARATION prunes. Prunes rinse under running water and pat dry with a towel. In the narrow bowl, mix cream, powdered sugar and brandy. Soak the prunes in cream 1.5 hours.

DOUGH. Almond pour boiling water for 10 minutes, flip on the screen and release from the skin. Cleaned and obsushenny almonds in a coffee grinder grind into flour. Softened butter, whisk together sugar, 5 minutes. Not stopping the mixer, hammer to batter one egg. Add the liqueur mass «Amaretto», vanilla sugar and a pinch of salt, whisk. Stir chopped almonds and whisk again. Sift over the flour and baking powder dough, whisk again. Set aside the dough aside.

CARAMEL. With the cream of prunes drain into a suitable container (cream used in the sauce). In a frying pan with a removable handle, melt the butter. Tilt movement spread butter on to sides of the pan. Stir brown sugar into the butter, stirring occasionally, wait for it to caramelize (not perezhgite caramel, it should be light brown in color). Remove the pan from the heat and carefully put in a candy prunes. Sprinkle the plums with cinnamon through a fine sieve. Evenly spread over the dough prunes.

Remove from the pan handle. Cake Bake in preheated t = 180 ° C oven for 40 minutes (do not be confused gurgling oil during baking). Remove the cake from the oven, cover a broad plate, turn and remove the form. Cake Cool to room temperature. The surface of products sprinkle with powdered sugar through a fine sieve.

SAUCE. The cream Stir in chopped chocolate and heat, stirring, until complete dissolution of chocolate.

Serve Cake with vanilla ice cream and chocolate sauce.

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