Tits soft and dense cake is made with buckwheat flour, which makes it gluten-free. It is rich and delicious and can be enjoyed cold or reheated.
Preparation time: 15 minutes, plus soaking time
Cooking time: 35 minutes, plus cooling time
- 100 g of pitted prunes
- 100 ml of just boiled water
- 200 g unsalted butter, at room temperature, plus a little more for greasing
- 225g dark brown sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 100 g dark chocolate (70% cocoa), melted
- 100g buckwheat flour
- 50g unsweetened cocoa powder
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 50g of cornstarch
- 1 teaspoon of baking powder (make sure gluten-free, if needed)
- 1 teaspoon of baking soda (baking soda)
For the icing
- 225 g dark chocolate (50% cocoa), broken into pieces
- 300 ml double cream
- Holly branch, orange slices or bay leaves
- Put the prunes in a small bowl and pour the just boiled water over them. Let it soak and soften for 30 minutes.
- Heat the oven to 180 ° C / 160 ° C hot air / thermostat 4. Butter and line a 23cm springform pan.
- Place the butter, sugar and soaked prunes (including liquid) in a food processor and blend until smooth. Add the eggs and vanilla extract and mix until they are evenly combined – it may look cracked at this point, but that’s normal. Pour the melted chocolate into the mixture and blend once more until well combined.
- Now add the rest of the ingredients and blend for about 30 seconds until the dough is smooth. Pour the dough into the prepared pan and smooth the top with a spatula.
- Bake in the center of the oven for 30 minutes, or until the top is set and starting to brown.
- A metal skewer inserted in the center of the cake will not come out and should not come out clean – the middle of this cake is creamy, hence the name, and because of this, it will flow down the center as it cools.
- Let cool in the mold, unmold on a wire rack, then turn in the right direction on a serving plate. To make the frosting, place the chocolate in a large mixing bowl. Heat the cream in a saucepan over medium-high heat, stirring occasionally, until it begins to boil. Remove from the heat and immediately pour over the chocolate.
- Using a wooden spoon, beat chocolate and cream until smooth and shiny; the heat of the cream will melt the chocolate. Liberally pour the frosting into the dip in the center of the cake. Decorate with a sprig of holly, dried orange slices, bay leaves – whatever you really like.
- Alternatively, if you choose not to glaze it, it’s good to eat warm (but not hot out of the oven) for dessert with a dollop of crème fraîche on the side, possibly some hot raspberries too. Not iced, it will keep well in an airtight container for three days.
Advent: Festive German Bakes to Celebrate the Coming of Christmas by Anja Dunk (Quadrille, £ 25) Order your copy from Telegraph bookstore.