<p>This torte is  dark and moist thanks to prunes soaked in Armagnac or rum. Use strong black tea in place of Armagnac for an alcohol-free version. </p>
<p>This torte is  dark and moist thanks to prunes soaked in Armagnac or rum. Use strong black tea in place of Armagnac for an alcohol-free version. </p>
Ingredients

     

    175 g  1 1/3 cups Diced Dried Plums or Prune Bits

    6 tablespoons  90 ml Armagnac or rum

    175 g bittersweet chocolate, broken into pieces (70% cacao)

    90 g  scant 1/2 cup granulated sugar

    90 g  6 tablespoons salted butter

    6 large eggs, separated

    175 g / 1 1/2 cups ground almonds or almond flour

    Crème fraîche, for serving

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Instructions

    In a small saucepan, combine the dried plums with Armagnac and bring to a simmer. Cook until liquid has reduced by half, 2 to 3 minutes. Remove from the heat puree with a hand-held blender; let cool.

    Preheat oven to 325F [170C]. Butter a 9-in. [23-cm] non-stick springform [loose-bottomed] cake pan and line the base with parchment paper.

    Melt chocolate in a bain marie; let cool.

    Place half of the sugar and butter into a large bowl and beat together until pale and creamy. Beat in egg yolks followed by the melted chocolate and prune puree.

    In a separate bowl, whisk egg whites to soft peaks, then whisk in the remaining sugar until a stiff meringue forms. Gently fold in ground almonds, followed by the chocolate mixture in two batches. Spoon into prepared pan and bake for 30-40 minutes or until a skewer inserted into the center of the cake comes out clean. Remove from oven and let  cool in the pan. To serve, cut into slices and arrange on plates with crème fraîche.

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