Bittersweet Chocolate Cake

Name: Bittersweet Chocolate Cake
Ingredients: 1 cup pitted prunes; 1 teaspoon vanilla extract; 6 ounces semisweet chocolate; 1/2 cup unsalted butter, softened; 1/2 cup coarsely ground toasted hazelnuts; 5 eggs, separated; 1 cup maple sugar or brown sugar; 1/4 teaspoon salt

8 ingredients

1 steps

Ingredients

1 cup pitted prunes
1 teaspoon vanilla extract
6 ounces semisweet chocolate
1/2 cup unsalted butter, softened
1/2 cup coarsely ground toasted hazelnuts
5 eggs, separated
1 cup maple sugar or brown sugar
1/4 teaspoon salt

Directions

1

Preheat oven to 350°. Place pitted prunes (soak in hot water for 30 minutes first, if you have time) in the bowl of a food processor. Add vanilla extract, and process until prunes are broken down into small pieces; set aside. Grease a 10-inch round cake pan. Place chocolate in a heatproof bowl, and microwave (in 1-minute intervals) until melted and smooth. Stir in butter and fold in the prune puree and ground hazelnuts. Beat eggs yolks with sugar with an electric mixer 4 minutes; fold into the chocolate mixture. Beat egg whites with salt with a clean whisk until stiff peaks form. Fold whites into the chocolate mixture in 3 batches. Pour batter into prepared pan, and smooth top. Bake 20 minutes, rotate pan, and continue baking 5-7 minutes. Let cool, cut into 12 slices, and serve.