This rich cake leverages a classic dessert pairing: chocolate and hazelnuts,. Here, prune puree deepens the chocolate’s decadence.
Yield: four (11.4-cm / 4.5-inch cakes or one 23-cm / 9-inch cake
340 g / 12 ounces bittersweet chocolate
170 g / 6 ounces unsalted butter, cubed
140 g/ 1/2 cup Dried Plum Puree
130 g / 1 cup hazelnut flour
35 g / 1/4 cup tapioca flour
4 g / 1 teaspoon salt
6 large eggs
180 g / 1 cup demerara sugar
10 g / 2 teaspoon vanilla
Preheat the oven to 350F. Lightly butter four 11.4-cm / 4.5-inch springform pans or one 23-cm /9-inch cake.
In a double boiler, melt the chocolate and butter together, stirring occasionally. Remove from heat and stir well. Stir in the puree.
In a bowl, whisk together the hazelnuts, tapioca flour, and salt. In a separate, larger bowl, whisk together the eggs and sugar until evenly blended. Whisk the chocolate mixture into the eggs and sugar gradually, then continue to whisk until smooth. Stir in the hazelnut mixture
Pour the batter into the prepared pans. Bake for 25 minutes for small cakes or 40 minutes for a single cake or until the cakes are set on the sides (they may still be soft in the center) and the top is dry to the touch.
Cool completely on wire racks completely before removing the pans.