Prune Chocolate Cake

Ingredients

1 Cup Cinderella Prunes (185 g)
1 Cup water (250ml)
1/2 Cup dark chocolate, chopped (100g) (70% cacao)
1/3 Cup maple syrup (130g)
1/4 Cup butter (60g)
3 eggs room temperature
2 Cup Cinderella Almond Meal (195g)
3/4 Cup cocoa powder (65g sifted)
1 teaspoon baking powder
Pinch of salt

Method

Preheat the oven to 180C.

1. In a microwaveable bowl, add the Cinderella Prunes and the water. Microwave for 2 minutes, giving the prunes a small stir halfway through.
2. With a fork, mash the prunes until a mixture with few lumps remains. Set aside.
3. In another microwaveable bowl, add the chocolate, maple syrup and butter. Microwave in 30-second increments until melted together (about a minute in total).
4. In a large bowl, whisk the eggs together. Add two tablespoons of the chocolate mixture, and whisk again (to help the eggs not scramble from the hot mixture). Pour in the rest of the chocolate mixture, followed by the prune mixture and combine well.
5. Add the Cinderella Almond Meal, cocoa powder, baking powder and salt to the large bowl with the wet ingredients. Mix together until a smooth consistency and then pour into your prepared and lined cake tin.
6. Bake for 40-45 minutes on the middle rack. Check the cake is done by inserting a knife before you take it out, it should come out clean. Let cool completely before topping with a chocolate frosting of your choice.

Recipe by Lara Flannery @feedinglara.

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