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Ingredients
- Unsweetened cocoa pwdr
- 1 1/2 c. diced pitted prunes (about 8 ounces)
- 1 c. prune juice
- 1 c. unsalted margarine (2 sticks)
- 8 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, minced
- 3/4 c. unsweetened cocoa pwdr
- 1 c. coarsely minced toasted walnuts (about 4 ounces)
- 8 lrg Large eggs room temperature
- 2 lrg egg yolks
- 1 3/4 c. sugar
- 1 pch salt
- 1 c. prune juice
- 1/4 c. unsalted margarine (1/2 stick)
- 10 ounce bittersweet (not unsweetened) or possibly semisweet chocolate, minced
- 24 x walnut halves
Directions
- For Cake:Position rack in center of oven and preheat to 350F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan with cocoa pwdr. Tap out excess. Wrap outside of pan with heavy-duty foil.
- Place prunes in small bowl. Pour 1 c. prune juice over. Set aside to macerate 15 min.
- Heat margarine in heavy medium saucepan over low heat. Add in chocolate and whisk till smooth. Remove from heat. Add in 3/4 c. cocoa pwdr and whisk
- till smooth. Fold in walnuts and prune mix. Cold to lukewarm.
- Using electric mixer, beat Large eggs, yolks, sugar and salt in large bowl at medium speed till well blended and just beginning to foam, about 1 minute. Add in chocolate mix and stir till well blended. Transfer batter to prepared springform pan. Set springform pan into large baking pan. Pour sufficient warm water into baking pan to come halfway up sides of springform pan. Set baking pan in oven and bake cake till top looks dry and crusty and tester inserted into center comes out with some moist crumbs attached, about 1 hour 5 min. Cold cake in pan on rack 30 min. Place in refrigerator uncovered and refrigerateovernight.
- For Glaze:Bring juice and margarine to boil in heavy medium saucepan over medium heat. Remove from heat. Add in chocolate and whisk till smooth. Cold till thick but still pourable, stirring occasionally, about 45 min.
- Line baking sheet with foil. Dip walnuts halfway into glaze. Arrange on prepared sheet and chill till chocolate is set.
- Meanwhile, using small sharp knife, cut around sides of cake to loosen.
- Release pan sides. Set cake on rack. Pour glaze over cake and spread to coat completely. Arrange walnuts, chocolate half at outer edge, around top cake. Chill till glaze is completely set, at least 3 hrs.
- (Can be prepared 3 days ahead. Cover loosely with foil or possibly cake dome and keep refrigerated.) Cut cake into wedges and serve.
- Serves 16.
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