| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
April 1992 |
1 |
servings |
INGREDIENTS
|
|
Unsweetened cocoa powder |
| 1 1/2 |
c |
Diced pitted prunes; (about 8 ounces) |
| 1 |
c |
Prune juice |
| 1 |
c |
Unsalted margarine; (2 sticks) |
| 8 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate, chopped |
| 3/4 |
c |
Unsweetened cocoa powder |
| 1 |
c |
Coarsely chopped toasted walnuts; (about 4 ounces) |
| 8 |
lg |
Eggs; room temperature |
| 2 |
lg |
Egg yolks |
| 1 3/4 |
c |
Sugar |
| 1 |
|
Pinches salt |
| 1 |
c |
Prune juice |
| 1/4 |
c |
Unsalted margarine; (1/2 stick) |
| 10 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate, chopped |
| 24 |
|
Walnut halves |
INSTRUCTIONS
CAKE
GLAZE
For Cake:
Position rack in center of oven and preheat to 350F. Butter
9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan
with cocoa powder. Tap out excess. Wrap outside of pan with
heavy-duty foil.
Place prunes in small bowl. Pour 1 cup prune juice over. Set aside to
macerate 15 minutes.
Melt margarine in heavy medium saucepan over low heat. Add chocolate
and whisk until smooth. Remove from heat. Add 3/4 cup cocoa powder
and whisk until smooth. Mix in walnuts and prune mixture. Cool to
lukewarm.
Using electric mixer, beat eggs, yolks, sugar and salt in large bowl
at medium speed until well blended and just beginning to foam, about
1 minute. Add chocolate mixture and stir until well blended. Transfer
batter to prepared springform pan. Set springform pan into large
baking pan. Pour enough hot water into baking pan to come halfway up
sides of springform pan. Set baking pan in oven and bake cake until
top looks dry and crusty and tester inserted into center comes out
with some moist crumbs attached, about 1 hour 5 minutes. Cool cake in
pan on rack 30 minutes. Place in refrigerator uncovered and chill
overnight.
For Glaze:
Bring juice and margarine to boil in heavy medium saucepan over medium
heat. Remove from heat. Add chocolate and whisk until smooth. Cool
until thick but still pourable, stirring occasionally, about 45
minutes.
Line baking sheet with foil. Dip walnuts halfway into glaze. Arrange
on prepared sheet and refrigerate until chocolate is set.
Meanwhile, using small sharp knife, cut around sides of cake to
loosen. Release pan sides. Set cake on rack. Pour glaze over cake and
spread to coat completely. Arrange walnuts, chocolate half at outer
edge, around top cake. Refrigerate until glaze is completely set, at
least 3 hours. (Can be prepared 3 days ahead. Cover loosely with foil
or cake dome and keep refrigerated.) Cut cake into wedges and serve.
Serves 16.
Bon Appetit April 1992
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