I couldn’t call it different. The recipe I found almost a year ago in a Coochnia’s website and since then I was thinking about it. I was waiting for a special occasion to bake this cake. And finally I served as a dessert in the before- Christmas dinner.
The cake is amazing! All its parts are harmonized. Butter shortbread base, prune layer with brandy and dark chocolate mousse…
Looking for another occasion to bake it! Seriously!
7,5 oz (210 g) flour
5 oz (150 g) cold butter
2 egg yolks
3 oz (75 g) powder sugar
10 oz (280 g) prunes
3 tbsp brandy
3,5 oz (100 g) dark chocolate
3 eggs (separate whites and yolks)
10 fl oz (285 ml) slightly whipped cream
3,5 oz (90 g) sugar
Sieve flour, add sugar, salt and chopped butter. When the mixture will start reminds crumbles, add egg yolks and knead until smooth. Wrap in a plastic foil and place for 30 min in a fridge (or for a night). Roll out the dough and fit it into the tart pan. With a fork, make holes in the tart dough to prevent it from rising, place parchment over the shell and place a pile of beans on it as added weight while baking. Bake in preheated oven to 360F/ 180 oC for 20 min.
In a saucepan cook (for about 5-10 min.) prunes covered with water. Sieve prunes, blend them with 3 tbsp brandy. Spread prune mixture evenly on the cake base.
Crushed chocolate melt in a bowl with boiling water. Melted chocolate leave to cool down. Whisking add one egg yolk at the time. Whip the cream. Gently combine chocolate mixture with whipped cream. Beat egg whites until stiff. Gently combine them with the chocolate mixture. Spread chocolate mixture evenly on top of prune layer.
Bake for 40 min. at 360F/ 180 oC. Serve when cooled down.