Warm Chocolate Cake with Rum-Soaked Prunes
This Warm Chocolate Cake with Rum-Soaked Prunes is a decadent treat that combines rich, velvety chocolate with the deep, boozy sweetness of prunes. In just 30 minutes of prep and 35 minutes of baking, you’ll create a dessert that’s as indulgent as it is comforting.
Ingredients
- 1 ½ cups pitted prunes finely chopped
- ½ cup dark rum
- 2 ⅓ cups bittersweet chocolate chopped
- 1 ⅓ cups butter diced
- 4 large eggs
- 6 large egg yolks
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 ½ cups all-purpose flour
Instructions
- Preheat the oven to 350°F (180°C). Butter an 8-inch (20cm) round cake pan and line the bottom with parchment paper.
- In a small pot over the stove in a microwave-safe bowl, combine the prunes and rum and heat until the rum is steaming. Cover to prevent evaporation and set aside.
- In another small pot over the stove or in the microwave, melt the chocolate and butter together. Let cool.
- In a separate bowl, beat the eggs, yolks, sugar, cinnamon, and cardamom together until creamy.
- Once cooled, beat the rum and chocolate mixtures into the eggs, then fold in the flour until just fully combined. Spread the batter evenly into the cake pan.
- Bake for 30-35 minutes. Remove when a knife inserted into the center still has some moist crumbs attached. It may seem slightly underdone.
- Let cool for about 30 minutes. Serve warm with some Homemade Whipped Cream or vanilla ice cream.
- Store in an airtight container at room temperature for up to three days. For longer storage, freeze for up to 2 months.
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