Cake with prunes and chocolate sauce
The Cake with Prunes and Chocolate Sauce is a remarkable dessert that reflects an elegant harmony of flavors perfect for any gourmet table. Originating from an encounter during travels, this cake brilliantly merges the deep, fruity essence of prunes with the smooth richness of chocolate sauce, presenting a sophisticated taste profile. Its core constituents—prunes and a delectable chocolate sauce—work in concert to offer a moist, comforting yet luxurious eating experience. The journey of recreating this dessert at home was driven by a keen desire to replicate and share the culinary delight experienced abroad. With successful experimentation, a recipe was realized that not only captures the essence of the original taste adventure but also invites others to explore the joy and richness of flavors this cake has to offer. This Cake with Prunes and Chocolate Sauce serves not just as a testament to culinary exploration but also as an invitation to bring a slice of the world into one's own kitchen, making it a distinguished addition to the realm of dessert recipes.
Equipment
- 1 oven
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
Instructions
- 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.
- 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.
- 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.
- The cream Stir in chopped chocolate and heat, stirring, until complete dissolution of chocolate.
- Serve Cake with vanilla ice cream and chocolate sauce.