Christopher Testani
Hands-On Time
20 Mins
Total Time
1 Hour
Serves 20

How to Make It

Step 1

Soak the prunes in boiling water until very soft, 20 to 30 minutes. Heat oven to 325° F. Butter a 9-inch springform pan and dust with cocoa, tapping out the excess. 

Step 2

Drain the prunes and transfer to a food processor. Process until finely chopped, 10 to 15 seconds. 

Step 3

Place the chocolate and butter in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between each, until melted and smooth. Add the prunes, egg yolks, vanilla, and salt and whisk to combine. 

Step 4

Beat the egg whites in a large bowl with an electric mixer on medium-high until soft peak forms, 2 to 3 minutes. Continue beating, slowly adding the sugar, until stiff peak forms, 1 to 2 minutes more. Gently fold the egg whites into the chocolate mixture.

Step 5

Pour the mixture into the prepared pan. Bake until the cake is set around the edges but still slightly soft in the middle, 40 to 45 minutes. Let cool.

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