The dark chocolate in this cake makes it a deliciously rich treat- and with a splash of brandy, it becomes even tastier.
- 150g (5oz) ready-to-eat prunes
- 3tbsp brandy or black coffee
- 200g (7oz) dark chocolate
- 250g (9oz) butter, softened
- 250g (9oz) caster sugar
- 4 large eggs
- 125g (4oz) plain flour, sifted
- 100g (3 1/2oz) pecans, finely chopped
- Icing sugar, to dust (optional)
Finely chop the prunes (use a processor if possible), then stir in the brandy or black coffee and set aside. Chop the chocolate into pieces about the size of raisins ? this is best done by hand. Preheat the oven to 180°C/355°/gas 4. Take a deep, 23cm-diameter, loose-bottomed, round cake tin and line the base and sides with baking paper.
Beat the butter and caster sugar until creamy. Beat in the eggs, one at a time, beating after each addition. Add a tablespoon of flour with the last two.
Fold in the prunes, pecans, chocolate and the rest of the flour. Turn the mixture into the tin and bake for between 55 mins and 1 hr 10 mins or until the top springs back when lightly pressed. Leave to cool in the tin for 10 mins, then turn out and finish cooling on a wire rack. Dust with icing sugar.