Ingredients
- 80 grams prunes, pitted, chopped
- 60 grams Drambuie or Frangelico
- 4 eggs
- 130 grams caster sugar
- 125 grams butter at room temperature
- 200 grams dark chocolate
- 90 grams plain flour
- 90 grams walnut or pecan pieces
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I'm cooking this todayRecipe's preparation
1. Soak the chopped prunes in the Drambuie or Frangelico for 10 minutes, set aside.
2. Break the chocolate into pieces and grate for 5 to 6 seconds speed 7.
3. Add all other ingredients to bowl including the soaked prunes and mix for 30 seconds speed 6.
4. Place in a greased and lined 20 cm round cake tin and bake at 190 c for 25 to 28 minutes. The centre will be fudgy like a brownie when tested but the cake should have risen and feel springy to the touch. Cool in tin and then turn out onto coolong rack.
5. Serve cold topped with icing sugar or ganache everyday cookbook page 142. Nice served with a shot glass of liqueur and whipped cream.
Tip
Cake freezes really well and you can substitute flour with gluten free if required.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great cake, made it tonight with the fig gelato and it was a winner with everyone. Lovely 'Nutella' type flavour. Thanks for the recipe
This is a beautiful cake.
The recipe works exactly as described (although I used Kahlua as it was all I had).
The cake is rich, dense and the taste is amazing.
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