Mini chocolate cakes with prunes

Mini chocolate cakes with prunes

By
From
Rustic
Makes
12 muffin-sized cakes

Ingredients

Quantity Ingredient
240g unsalted butter, plus extra for greasing
250g self-raising flour, plus extra for dusting
150g stoned prunes
200ml water
400g dark chocolate, broken into pieces
240g caster sugar
6 eggs, lightly beaten
25g cocoa powder, plus extra to serve

Method

  1. Preheat the oven to 180°C and butter and flour a 12-hole muffin tray. In a small saucepan, cook the prunes in the water over a medium heat for 10 minutes until soft, then mash them with a fork into a purée. Set aside.
  2. Place a large heatproof bowl over a saucepan of gently simmering water, but make sure the bottom of the bowl doesn’t touch the water. Melt the chocolate and butter in the bowl, stirring all of the time, until the mixture has completely melted and has a uniform colour and consistency. Remove the bowl from the pan and set on a tea towel on the worktop.
  3. In a separate bowl, lightly beat the sugar and eggs together, then pour this into the chocolate mixture and beat to combine.
  4. In another bowl, sieve the flour and cocoa powder together, then gradually fold this into the chocolate mixture until completely combined. Finally, fold in the prune purée.
  5. Divide the batter evenly among the muffin holes and bake in the oven for 15–20 minutes. The cakes should still be squidgy in the middle. Serve with a dusting of cocoa powder.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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