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Chocolate and prune fudge torte with walnut and chocolate streusel
Serves UP TO 10 Desserts and puddings
Ingredients
- 125g soft, ready-to-eat prunes, each cut into 5 pieces
- 2tbsp Armagnac
- 200g dark chocolate
- 75g salted butter, cut into cubes
- 125g walnut halves
- 3 eggs, separated
- 75g caster sugar
- pouring cream or yoghurt, to serve
- 1 x deep 18cm round springform tin, base lined with non-stick baking paper
Method
Preheat the oven to 180°C/350°F/ Gas 4. Place the prunes in a bowl with the Armagnac. Break 150g of the chocolate into a heatproof bowl, add the butter and melt over a pan of gently simmering water (without letting the bowl touch the water) for 5 minutes.
Remove from the heat and stir until smooth.
Roughly chop the remaining chocolate and set aside. Blitz 75g of the walnuts in a small food processor until finely ground. Roughly chop the remaining nuts and set aside. Add the ground walnuts to the melted chocolate.
Whisk the egg whites until firm peaks form, then whisk in 3tbsp of the sugar, a little at a time. Without washing the beaters, whisk the egg yolks with the remaining sugar in a large bowl until pale. Mix in the prunes and their soaking liquid, then fold in the chocolate mixture. Gently fold through the whites to create an evenly coloured mixture then spoon the cake into the prepared tin. Combine the reserved chopped chocolate and walnuts and scatter evenly over the cake. Bake for 40 minutes. Cool on a wire rack for 1hour and 15 minutes, then remove the springform tin and gently peel off the paper. Serve with pouring cream or yoghurt.
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