Serves 12.
Should be made a day ahead. Can be made 3 days ahead...cover loosely with foil and keep refrigerated.
The Cake
- 1 1/2 cups prunes, pitted and roughly chopped
- 1 cup prune juice (I used apple juice...no prune juice in sight around here)
- 1 cup butter
- 8 ounces dark chocolate (I used 74%), chopped
- 3/4 cup unsweetened cocoa powder
- 1 cup walnuts, roughly chopped
- 8 eggs, room temperature
- 2 egg yolks
- 1 3/4 cups sugar
- pinch of salt
- Preheat oven to 180 C / 350F degrees. Position oven rack on the middle shelf.
- Butter a 9-inch spring-form pan. Dust with cocoa powder, tap out excess, and set aside.
- Place prunes and juice in a small bowl and set aside.
- In a heavy sauce pan, melt butter over low heat. Add chocolate and whisk until smooth. Remove from heat and add the cocoa powder - whisk until smooth. Mix in walnuts and prune mixture.
- In a medium bowl, beat together the eggs, yolks, sugar, and salt until foaming. Add the chocolate mixture and stir until well blended.
- Transfer to prepared spring-form pan. Set spring-form into a larger baking dish/pan and fill with enough hot water to reach the mid-point of the spring-form. Set in the oven and bake until inserted knife comes out mostly clean, about an hour. If your oven is tiny, gently cover with foil so the top doesn't burn.
- When baked, allow to cool 30 minutes on a wire rack. Remove from pan and refrigerate overnight.
- 1 cup prune juice (again, I used apple juice)
- 1/4 cup butter
- 10 ounces dark chocolate, chopped
- 24 walnut halves
- In a sauce pan, bring the juice and butter to a boil over medium heat. Remove from heat. Add chocolate and whisk until smooth.
- Cool, stirring occasionally, until thick, but pourable.
- Dip walnut halfway into the glaze and set on foiled surface (like a baking sheet or cutting board). Refrigerate to set.
- Pour glaze over cake, covering completely. Refrigerate until set - about 3 hours.
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