For the
prunes:
6 ounces
(170 g) pitted prunes, diced in small pieces
1/3 cup (80
ml) rum, or another liquor (see headnote)
1 tablespoon
sugar
For the
cake:
12 ounces
(340 g) bittersweet or semisweet chocolate, coarsely chopped
12
tablespoons (6 ounces, 170 g) unsalted butter, cubed
6 large
eggs, separated
large pinch
of salt
3
tablespoons sugar
Additional
soft butter and flour, or cocoa powder, for preparing the pan
1. Simmer
the prunes with the rum and 1 tablespoon of sugar in a small saucepan for a few
minutes, until most of the liquid is absorbed. Remove from heat, cover, and let
stand until cool.
2. To make
the cake, preheat the oven to 325ºF (165ºC).
3. Butter a
9-inch (23cm) springform pan. Dust the inside with flour or cocoa powder, and
tap out any excess.
4. In a
large bowl set over a pan of simmering water, melt the chocolate and butter,
stirring until smooth. Remove from heat and stir in the prunes and any liquid
left in the pan.
5. Stir the
egg yolks into the chocolate mixture.
6. In a
separate bowl, or using a stand mixer, whip the egg whites with the salt until
they begin to hold soft peaks. Continue whipping, adding the 3 tablespoons of
sugar, one tablespoon at a time, until the whites hold their shape when you
lift the whip.
7. Fold
one-third of the beaten egg whites into the chocolate mixture thoroughly, then
fold in the remaining egg whites just until no streaks of whites are visible.
Don’t overfold.
8. Bake the
cake for 40 to 45 minutes, or until the cake feels set close to the edges of
the pan but the center is still rather soft to the touch and moist-looking. Let
cool.
Serving:
This cake is very moist, which makes it a bit challenging to get a clean slice
out of it. Run a thin knife around the cake to loosen it from the pan and
remove the springform mold. Dip the knife in very hot water then wipe the blade
dry and use it to slice the cake, dipping the knife in the hot water and wiping
it off between each cut.
