Name: Flourless Chocolate Cake with Armagnac Prunes
Yield: Serves 10–12
Cuisine: Japanese
Ingredients: 300 g (10½ oz/2 cups) mixed berries (blackberries, raspberries and strawberries), to serve; 6 tbsp Armagnac or brandy; 300 g (10½ oz) good-quality dark (semisweet) chocolate (minimum 55% cocoa solids but no more than 70%); icing (confectioners’) sugar, for dusting; 5 large eggs, separated; 140 g (5 oz/⅔ cup) unsalted butter; 140 g (5 oz/¾ cup) golden caster (superfine) sugar

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

This cake, although not Nikkei in its own right, is a rich, chocolatey dessert that works a treat with Japanese green tea ice cream. There is something about green tea and dark chocolate that together create an alchemy only a few desserts can claim. This cake can be made a couple of days in advance, making it a great dessert with minimal fuss.