Ingredients CAKE Unsweetened cocoa powder 1 1/2 cups pitted prunes, diced 1 cup prune juice 1 cup unsalted margarine 8 ounces bittersweet chocolate, chopped 3/4 cup unsweetened cocoa powder 1 cup walnuts, coarsely chopped 8 large egg, Room temperature 2 large egg yolk 1 3/4 cups sugar pinch salt GLAZE 1 cup prune juice 1/4 cup unsalted margarine 10 ounces bittersweet chocolate, chopped
Instructions
FOR CAKE: Position rack in center of oven and preheat oven to 350. Butter 9" diameter springform pan with 2 3/4" high sides. Dust pan with cocoa powder. Tap out excess. Wrap outside with heavy-duty foil. Place prunes in small bowl. Pour 1 cup prune juice over. Set aside to macerate 15 minutes. Melt margarine in heavy medium saucepan over low heat. Add chocolate and whisk until smooth. Remove from heat. Add 3.4 cup cocoa powder and whisk until smooth. Mix in walnuts and prune mixture. Cool to lukewarm. Using electric mixer, beat eggs, yolks, sugar and salt in large bowl at medium speed until well-blended and just beginning to foam, about 1 minute. Add chocolate mixture and stir until well blended. Transfer batter to prepared springform pan. Set springform pan into large baking pan. Pour enough hot water into baking pan to come halfway up sides of springform pan. Set baking pan in oven and bake cake until top looks dry and crusty and tester inserted into center comes out with some moist crumbs attached, about 1 hour 5 minutes. Place in refrigerator uncovered and chill overnight. FOR GLAZE: Bring juice and margarine to boil in heavy saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Cool until thick but still pourable, stirring occasionally, about 45 minutes. Line baking sheet with foil. Dip walnuts halfway into glaze. Arrange on prepared sheet and refrigerate until 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 ot outer edge. Refrigerate until glaze is completely set, about 3 hours. Can be prepared 3 days ahead. Cover loosely with foil or cake dome and keep refrigerated. Cut cake into wedges and serve.
Servings
16
Description
Don't be frightened by the prunes. This is, by far, the best Passover dessert ever.
This is the most outstanding Passover dessert I have seen.
Notes This is incredible. It is moist, dense and fudgey. One cannot taste the prunes. It is the most spectacular Passover dessert I have seen or made. It is so rich that I suggest serving very small slices, like slivers. It is a beautiful presentation. And you might want to talk about ingredients after it is eaten. It is just a beautiful presentation.
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