Prune Cake with Espresso Syrup

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Prune Cake with Espresso Syrup

Ingredients

Prunes - 7.1 oz
Brandy - 4 tablespoons
Bittersweet Chocolate - 2.6 oz
Sugar - 7.1 oz
Cocoa Powder - 0.9 oz
Wheat Flour - 2.6 oz
Egg white - 4 pieces
Espresso - 2 teaspoons
Meyer Lemon Juice - 1 tablespoon

Step by Step guide

Step 1

Place the prunes in a small bowl and pour brandy over them. Let sit for 2 hours.

Step 2

Preheat the oven to 374°F. Line a springform baking pan with parchment paper.

Step 3

Combine the chocolate with cocoa powder, 150 g of sugar, and 150 ml of boiling water. Stir until the mixture is smooth.

Step 4

Whip the egg whites until stiff peaks form. Gradually add 20 g of sugar. Sift the flour into the egg white mixture and gently fold until the flour is evenly incorporated.

Step 5

Carefully combine the egg white mixture with the chocolate mixture. The batter should be liquid.

Step 6

Pour the batter into the prepared pan. Sprinkle with prunes and bake for 30-35 minutes.

Step 7

Allow to cool, while preparing the syrup. Combine coffee, 25 g of sugar, lemon juice, and 150 ml of cold water. Heat slowly until the sugar dissolves. Bring to a boil and cook for 3-5 minutes until the syrup thickens. Strain and drizzle the syrup over the cake.