Annie Rigg’s Chocolate Prune Cake


Thumbs up?

Thumbs down?For me? Definitely thumbs up.  No question. No contest.  Sometimes I prefer them to the real deal (plums).  (Without me being to indelicate or unladylike, let me underline that my love of prunes has to do with flavour and texture only and not an other activities they may set in motion.)There are prunes and there are prunes though.  They have to have their stone intact and come from Agen.  Even then, not all packaging, handling is equal.  Recently, I found some extraordinary prunes at Galeries Lafayette, I can’t be sure but I think they were from Thorem.  Today I found a jar of St. Dalfour giant french prunes at Karstadt on the Kudamm.  I ate half the contents on the way home.For this prune cake, I use stoned organic prunes reasoning that they would be simmered in alcohol, pulverized and have ground almonds and 70% chocolate as bedmates.  It’s a recipe by Annie Rigg’s which I found in the Easter edition of BBC Good Food magazine.  Despite the unflattering picture (seriously, take a look at the link, did they photograph it on a paper plate?) the ingredient list  and method moved me to bake.  Rigg’s suggests whipping up the 2 eggs and 2 of the yolks with the sugar, folding everything in and then whipping up the remaining two egg whites and folding those in at the end to keep it light.   Read more of this post


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