Bittersweet Chocolate Cake with Prune Puree and Hazelnuts

1. 1

   Preheat the oven to 350F.

2. 2

   Drain the prunes and put them in the bowl of a food processor.

3. 3

   Add the vanilla extract and puree until smooth.

4. 4

   Set aside.

5. 5

   Grease a 10-inch round cake pan or an 8 by 11-inch baking dish and line it with parchment paper.

6. 6

   Grease the paper.

7. 7

   Place the chocolate in a heatproof bowl, then place the bowl on top of a saucepan of simmering water.

8. 8

   Melt the chocolate, stirring occasionally.

9. 9

   When the chocolate has melted, remove it from the heat, stir in the butter, and fold in the prune puree and the hazelnuts.

10. 10

    Using a mixer, beat the egg yolks and the maple sugar for 4 minutes, then fold into the chocolate mixture.

11. 11

    Using a clean whisk, beat the egg whites with the salt until they hold stiff peaks.

12. 12

    Fold the egg whites into the chocolate mixture in 3 batches.

13. 13

    Pour the batter into the prepared pan and smooth the top.

14. 14

    Bake for 20 minutes, rotate the pan, and continue baking for 5 to 7 minutes more.

15. 15

    The center should still feel slightly soft.

16. 16

    Let cool and serve at room temperature.

17. 17

    The cake will keep for a couple of days at room temperature, lightly covered with parchment paper.

* Per serving · 4 servings · Values may vary.