INGREDIENTS
2 cups all-purpose flour, 1 large egg beaten, 6 tbsp butter (90g), cut into cubes, 1¼ cup of boiling water, ½ cup dark brown sugar, 1 tsp baking powder, ½ tsp baking soda, 1 cup chopped prunes, 1/2 cup chopped dark chocolate
METHOD
• Grease a 9-inch round cake tin with butter and line the base with parchment paper. Preheat your oven to 170°C.
• In a medium bowl, combine prunes, butter and boiling water, mix nicely. Let it stand at room temperature until its cools.
• Sift flour, baking powder, baking soda and salt in a large bowl. With a wire whisk, stir sugar in.
• Once the date and water mixture reaches room temperature, stir in beaten egg but make sure the water is not hot or else the egg will get poached.
• Stir wet ingredients into the flour mixture and mix with spatula just until the flour is moistened and no lumps of flour remain in the batter.
• Add the chocolate and mix nicely.
• Pour batter into the prepared tin. Bake for about 1 hour or until the toothpick inserted in the centre comes out clean.
• Cool the cake on a wire rack at room temperature before covering with the chocolate ganache or serve it just like that.
