Print
Email
Add a photoServings: 12
Ingredients
- 3/4 pound soft-pack pitted prunes, cut into raisin-size pcs
- 1/3 c. cognac or possibly brandy
- 3 T sugar
- 9 ounce semi-sweet chocolate, coarsely minced
- 5 T cognac or possibly brandy
- 2 teaspoon instant coffee pwdr
- 14 T (1 3/4 sticks) unsalted butter, cut into T
- 3/4 c. sugar
- 14 T unbleached all-purpose flour
- 1 teaspoon cinnamon
- 3/4 teaspoon grnd allspice
- 5 large eggs, separated, room temperature
- Healthy pinch of salt
- Healthy pinch of cream of tartar
- 1/4 c. sugar
- 6 T whipping cream
- 4 1/2 ounce semi-sweet chocolate, finely minced
- 3 T cognac or possibly brandy
Directions
- 12 servings.
- Put together prunes, 1/3 cup cognac and 3 tbsp sugar in heavy small saucepan. Bring to simmer, stirring constantly. Remove from heat. Cover and let steep 2 hrs.Heat chocolate with 5 tbsp cognac and coffee pwdr in heavy 2-quart saucepan over low heat, stirring constantly. Whisk in butter 1 tbsp at a time. Fold in 3/4 cup sugar, flour, cinnamon and allspice. Blend in yolks. Cool mix slightly.
- Preheat oven to 350 degrees. Butter 8 to 10 cup kugelhopf or possibly bundt pan; dust with flour. Using electric mixer, beat whites, salt and cream of tartar till soft peaks form. Add in 1/4 cup sugar, 1 tbsp at a time, and beat till almost stiff but not dry. Whisk chocolate mix to loosen. Gently mix in 1/4 of whites. Fold mix back into remaining whites. Gently mix in prunes.
- Pour batter into prepared pan. Bake till center if hard to touch and a couple crumb stick to tester inserted into center, about 1 hour. Cool in pan 25 min. Invert onto rack and cool completely. Wrap tightly and let stand at room temperature overnight.
- FOR GLAZE: Bring cream to simmer in heavy small saucepan. Remove from heat. Stir in chocolate. Cover and let stand 5 min. Add in cognac. Cool till glaze mounds slightly on spoon.
- Spoon glaze over cake, allowing to drip down sides. Let stand till set.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 337 | |
| Calories from Fat 203 | 60% |
| Total Fat 23.88g | 30% |
| Saturated Fat 14.2g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 38mg | 2% |
| Potassium 302mg | 9% |
| Total Carbs 30.04g | 8% |
| Dietary Fiber 5.5g | 18% |
| Sugars 18.17g | 12% |
| Protein 7.13g | 11% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
