Soft chocolate cake with Agen prunes

Soft chocolate cake with Agen prunes

Who can resist a moist chocolate cake?
The recipe that I propose to you today is really delicious. This cake is very moist and delicately fruity. And above all very healthy. Indeed, through the use of Prunes from Agen PGI, it contains no butter and little sugar. Something to enjoy without feeling guilty.

The combination of prunes and chocolate always works very well. The prune brings a very fruity flavor to the whole, which goes perfectly with the bitterness of the chocolate. Everyone who has tasted this cake loved it.

The Agen prune is a marvel. I like !
It is from Ente plums, exclusively grown in a well-defined geographical area that the prunes are obtained. Plums are harvested at the end of summer, when the fruit has reached maturity. They are then dried naturally.
It is then on our tables that we can find them. Rich in vitamins, carbohydrates and fibre, prunes are our daily ally. It can be enjoyed just like that, whether for breakfast or as a snack throughout the day. It also fits perfectly into many recipes, whether sweet or savory. In a tagine or in a savory cake, it’s a treat.

In this chocolate cake, it works wonders.
A word of advice… Don’t say right away that this cake is with prunes, and let your guests guess.

Soft chocolate cake with Agen prunes:

200g prunes (pitted)
120ml water
30ml rum
3 eggs
90g brown sugar
150g chocolate (70%)
120g flour
2 level tsp baking powder

Put the prunes, water and rum in a small saucepan.
Bring to a boil and simmer over low heat for 10 minutes. Let cool.

Blend 3/4 of the prunes and the remaining juice.
Keep the other prunes whole.

Preheat the oven to 180°C.

Whisk the eggs and sugar thoroughly. The mixture should whiten and become frothy.
Meanwhile, melt the chocolate in the microwave in 30-second increments.

Add the prune purée and the melted chocolate to the frothy eggs. To mix together.
Sift the flour and baking powder over it and mix lightly.
Add the reserved and coarsely chopped prunes.

Pour the batter into a greased 20/22 cm mold and bake for about 35/40 minutes.
To check for doneness, insert a wooden skewer. it should come out clean.

Let cool.

Soft chocolate cake with Agen prunes

Ganache:

70g chocolate (70%)
70 g full cream

Melt the chocolate, then add the hot cream little by little while stirring.
Let cool to room temperature. The texture should thicken slightly to coat the cake well.

Spread the ganache over the cake.

Taste.

Soft chocolate cake with Agen prunes

To finish: I really liked finding the pieces of whole prunes. It is possible not to add them if people are not totally fond of prunes.
In this case, use 150 g of prunes.


If you don’t want to use rum, you can replace the water and rum mixture with 150 ml of tea.


This cake will be perfect for 8/10 people. Well packaged, it can be kept overnight without any problem.


*Recipe in collaboration with Agen pruneau

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