Chocolate, Walnut And Prune Fudge Torte
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
64
Spice
45
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cup
Unsweetened Cocoa Powder1.5 cups
Pitted Prunes (diced about 8 ounces)1 cup
Prune Juice8 large
Egg (room temperature)2 large
Egg Yolk1.75 cups
SugarDirections:
1
(Can be prepared 3 days ahead
2
For Cake: Position rack in center of oven and preheat to 350°F
3
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides
4
Dust pan with cocoa powder
5
Tap out excess
6
Wrap outside of pan with heavy-duty foil
7
Place prunes in small bowl
8
Pour 1 cup prune juice over
9
Set aside to macerate 15 minutes
10
Melt margarine in heavy medium saucepan over low heat
11
Add chocolate and whisk until smooth
12
Remove from heat
13
Add 3/4 cup cocoa powder and whisk until smooth
14
Mix in walnuts and prune mixture
15
Cool to lukewarm
16
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
17
Add chocolate mixture and stir until well blended
18
Transfer batter to prepared springform pan
19
Set springform pan into large baking pan
20
Pour enough hot water into baking pan to come halfway up sides of springform pan
21
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
22
Cool cake in pan on rack 30 minutes
23
Place in refrigerator uncovered and chill overnight
24
Position rack in center of oven and preheat to 350°F
25
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides
26
Dust pan with cocoa powder
27
Tap out excess
28
Wrap outside of pan with heavy-duty foil
29
Place prunes in small bowl
30
Pour 1 cup prune juice over
31
Set aside to macerate 15 minutes
32
Melt margarine in heavy medium saucepan over low heat
33
Add chocolate and whisk until smooth
34
Remove from heat
35
Add 3/4 cup cocoa powder and whisk until smooth
36
Mix in walnuts and prune mixture
37
Cool to lukewarm
38
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
39
Add chocolate mixture and stir until well blended
40
Transfer batter to prepared springform pan
41
Set springform pan into large baking pan
42
Pour enough hot water into baking pan to come halfway up sides of springform pan
43
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
44
Cool cake in pan on rack 30 minutes
45
Place in refrigerator uncovered and chill overnight
46
For Glaze: Bring juice and margarine to boil in heavy medium saucepan over medium heat
47
Remove from heat
48
Add chocolate and whisk until smooth
49
Cool until thick but still pourable, stirring occasionally, about 45 minutes
50
Line baking sheet with foil
51
Dip walnuts halfway into glaze
52
Arrange on prepared sheet and refrigerate until chocolate is set
53
Bring juice and margarine to boil in heavy medium saucepan over medium heat
54
Remove from heat
55
Add chocolate and whisk until smooth
56
Cool until thick but still pourable, stirring occasionally, about 45 minutes
57
Line baking sheet with foil
58
Dip walnuts halfway into glaze
59
Arrange on prepared sheet and refrigerate until chocolate is set
60
Meanwhile, using small sharp knife, cut around sides of cake to loosen
61
Release pan sides
62
Set cake on rack
63
Pour glaze over cake and spread to coat completely
64
Arrange walnuts, chocolate half at outer edge, around top cake
65
Refrigerate until glaze is completely set, at least 3 hours
66
Cover loosely with foil or cake dome and keep refrigerated
67
) Cut cake into wedges and serve
68
Meanwhile, using small sharp knife, cut around sides of cake to loosen
69
Release pan sides
70
Set cake on rack
71
Pour glaze over cake and spread to coat completely
72
Arrange walnuts, chocolate half at outer edge, around top cake
73
Refrigerate until glaze is completely set, at least 3 hours
74
(Can be prepared 3 days ahead
75
Cover loosely with foil or cake dome and keep refrigerated
76
) Cut cake into wedges and serve