Chocolate snobbish

Name: Chocolate snobbish (Light chocolate cake with prunes and whipped cream)
Yield: For a 9-inch (23 cm) cake serving 8
Cuisine: French
Ingredients: ½ cup (100 g) granulated sugar; Pinch of salt; ⅔ cup (1½ dL) heavy cream; ½ cup (60 g) potato starch; ¼ teaspoon vanilla extract; 2 tablespoons powdered sugar; 10 blanched almonds, split; 10 moist-pack pitted prunes; 6 tablespoons imported kirsch or mirabelle; 6 tablespoons imported kirsch or mirabelle; 7 ounces (200 g) semisweet chocolate, broken into bits; 2 tablespoons instant coffee granules; 3 tablespoons water; 4 eggs, separated; 10 tablespoons (140 g) unsalted butter, at room temperature

Light chocolate cake with prunes and whipped cream

Preparation info

For a 9 inch cake serving
8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

10 blanched almonds, split
10 moist-pack pitted prunes
6 tablespoons imported kirsch

Europe
France
Cake
Vegetarian
Gluten-free
Mediterranean

Method

Line the bottom of the pan with a piece of buttered waxed paper, then butter the sides thoroughly.

Place the almonds in a shallow pan and toast them in a 375°F (190°C) oven for 6 to 8 minutes, until they are a rich golden brown. Meanwhile, place the prunes and the kirsch or mirabelle in a small saucepan, bring to a simmer, then remove from the heat. Ignite the alcohol and allow t