Chocolate and Prune Torte by Penny Zako
This recipe was produced and presented by Penny Zako as part of our live online AGA Cookery Demonstration for February.
This recipe was produced and presented by Penny Zako as part of our live online AGA Cookery Demonstration for February.
Ingredients
- 250g prunes – halved
- 4 tbsp. brandy
- 50g butter
- 25g cocoa powder
- 100g 70% dark chocolate
- 175g caster sugar
- 100ml hot water
- 4 egg whites
- 85g plain flour
- 1 tsp. ground cinnamon
- Vanilla flavoured whipped cream and raspberries to serve.
Note: If you can't source prunes, cherries are a great alternative for this recipe.
Method
- Place the prunes in a bowl and pour over the brandy, allow to marinate for 30 minutes.
- Grease a 23cm loose bottomed cake or flan tin.
- Put the butter, cocoa, chocolate and 150g caster sugar into a bowl pour over the water and sit at the back of the AGA to melt.
- Whisk the egg whites into soft peaks and then gradually add the remaining caster sugar and the cinnamon.
- Gently fold into the melted chocolate mixture and pour into the prepared tin.
- Arrange the soaked prunes on top and cook in the baking oven for 30-40 minutes.
Our next AGA demonstration with Penny Zako is on the 20th March 10-11:30am via Zoom. Penny will be giving us the lowdown on AGA baking - from bread, cakes and much more! If you would like to book your place, please email info@edwardsandgodding.co.uk. Note: Places are limited.
Follow Penny Zako on Instagram for more delicious AGA Recipes @penny_zako or visit Penny's website www.pennyzako.com.
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