Claire Thomson, columnist for The Guardian and author of The Five O’Clock Apron, shares her recipe for a Chocolate, Prune and Rye Cake with TOAST Travels.
Nutrient rich, rye flour is a whizz ingredient in many breads and baking recipes. With a malty, nutty taste rye is also a great match for chocolate. With little or no gluten, rye flour can help give the necessary form without the need for refined wheat flour. Prunes are always a favourite, sweet and inky rich, baked here with the chocolate and rye, this cake is off the scales delicious: all fudgy deep dark chocolate studded with plump prunes.
300g dark cooking chocolate
180g unsalted butter
100g caster sugar
100g muscavdo sugar
4 large eggs
100g rye flour
pinch of salt
1 tsp baking powder
approx. 100g plump Agen prunes, stoned and chopped small
Heat the oven 180º
Line a 24cm spring form cake tin with greaseproof paper.
Melt the chocolate and butter in a bowl over a pan of lightly simmering water or, alternatively, covered in a bowl with short sharp blasts in a microwave.
In a large mixing bowl with an electric whisk, beat the eggs and both sugars until light and fluffy and double in volume.
Slowly add the melted chocolate to the egg mix and beat to combine.
To the mixing bowl, sift in the flour and pinch of salt together with the chopped prunes and fold briefly to combine.
Pour the cake mix into the prepared tin and bake in the hot oven for 35 - 40 minutes. Like a chocolate brownie, you want this cake gooey within but still holding its own.
Cool in the tin for 15 minutes before removing from the tin.
Serve just warm with crème fraiche or vanilla ice cream.
Recipe by Claire Thomson
Shop TOAST tableware here