Prune Cake with Espresso Syrup
Baking and Desserts • European
Description
Prune Cake with Espresso Syrup
Ingredients
- Prunes 5 oz
- Brandy 4 tablespoons
- Bittersweet Chocolate 5 oz
- Sugar 5 oz
- Cocoa Powder 0 oz
- Wheat Flour 5 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 375°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.
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