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Forth Best: Sunken drunken chocolate cake (Julie recommends us marsala instead).
Reference 1:https://www.bbcgoodfood.com/recipes/...chocolate-cake
Reference 2: Recipe from Good Food magazine, April 2012


Please note that alcohol is used in this recipe, so first please ask permission from a parent or guardian if you are underage to be handling alcohol. Thank you.


Ingredients:

• 140g prune (Agen if you can get them), pitted
• 4 tbsp marsala or PX Sherry
• 100g butter , plus extra for the tin
• 2 tbsp cocoa
• 140g dark chocolate (70%), chopped
• 100g caster sugar
• 50g light muscovado sugar
• 4 large eggs , 2 separated
• 1 tsp vanilla extract
• 100g ground almond
• 1 tbsp plain flour

• STEP 1Heat oven to 180C/160C fan/gas 4. Gently heat the prunes and Marsala over a low heat until hot. Remove from the heat and leave for about 1 hr or until the prunes have absorbed almost all of the liquid. Whizz the prunes and any remaining booze in a food processor until roughly chopped.
• STEP 2Butter and line the base of a 20cm spring-form tin. Dust with cocoa, tip out any excess and reserve. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Stir in the prune mix.
• STEP 3Whisk the sugars, 2 eggs and 2 egg yolks until pale, thick and doubled in volume. Fold the chocolate mixture and vanilla into the egg mixture, then sift over the ground almonds, flour and remaining cocoa. Fold until everything is combined.
• STEP 4Whisk the egg whites until stiff and gently fold into the mixture. Spoon into the prepared tin and bake for 20-25 mins or until a light crust has formed. Allow to cool in the tin – it will sink and crack as it cools. Remove from the tin and dust with cocoa before serving.