Chocolate wadsack (chocolate, prune and rum cake)
By: Mike Robinson From: Good Food Live
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-recipe "Chocolate wadsack (chocolate, prune and rum cake) recipe")
Chocolate wadsack (chocolate, prune and rum cake)
- Prep time:
- 30 mins, plus soaking and freezing
- Cook time:
- 10 mins
- Serves:
- 6
For an indulgent treat, try Mike Robinson's rum-flavoured chocolate and prune concoction, set off by a tangy blackcurrant sorbet
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Tips and suggestions
- Eat with...
- Saffron Risotto
- Cooks Tips...
This recipe contains raw or lightly cooked eggs. Raw or lightly cooked eggs should not be served to young children, elderly people, invalids and pregnant women, because of the risk of salmonella poisoning
Ingredients
- 225 g dark chocolate, 70% cocoa solids (at least 60% cocoa solids)
- 225g Butter
- 2 Eggs
- 85g caster sugar
- 150 g pitted prunes, soaked in dark rum, 75g of which halved and 75g of which chopped
- 75g walnut halves
- 50 ml dark rum
- 225g digestive biscuits, finely crushed
- Cocoa powder, to dust
For the blackcurrant sorbet:
- 200ml blackcurrant coulis
- 400ml sugar syrup
- juice of ½ Lemons
Method
1. First make the blackcurrant sorbet. In a bowl, mix together the blackcurrant coulis, sugar syrup and lemon juice. Chill for 2 hours.2. Transform to an ice cream or sorbet-maker and churn until the mixture freezes and thickens. Transfer to a lidded freezer-proof container and store in the freezer until serving.
3. Melt the chocolate with the butter in a heatproof bowl, suspended over a pan of simmering water.
4. In a mixing bowl, using an electric beater or whisk, beat together the eggs and caster sugar until creamy.
5. Beat in the melted chocolate mixture.
6. Fold in the chopped prunes, half of the walnuts, the rum and crushed digestives.
7. Turn the mixture into a 900g loaf tin, lined with greaseproof paper.
8. Decorate the top with the halved prunes and the remaining walnuts.
9. Cover and chill in the refrigerator overnight or for at least 12 hours.
10. Remove from the refrigerator half an hour before serving.
11. Dust with cocoa powder and serve with the blackcurrant sorbet.
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