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1
Position rack in center of oven and preheat to 350F.
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2
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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3
Dust pan with cocoa powder.
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4
Tap out excess.
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5
Wrap outside of pan with heavy-duty foil.
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6
Place prunes in small bowl.
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7
Pour 1 cup prune juice over.
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8
Set aside to macerate 15 minutes.
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9
Melt margarine in heavy medium saucepan over low heat.
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10
Add chocolate and whisk until smooth.
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11
Remove from heat.
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12
Add 3/4 cup cocoa powder and whisk until smooth.
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13
Mix in walnuts and prune mixture.
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14
Cool to lukewarm.
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15
Using electric mixer, beat eggs, yolks, sugar and salt in large bowl at medium speed until well blended and just beginning to foam, about 1 minute.
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16
Add chocolate mixture and stir until well blended.
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17
Transfer batter to prepared springform pan.
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18
Set springform pan into large baking pan.
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19
Pour enough hot water into baking pan to come halfway up sides of springform pan.
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20
Set baking pan in oven and bake cake until top looks dry and crusty and tester inserted into center comes out with some moist crumbs attached, about 1 hour 5 minutes.
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21
Cool cake in pan on rack 30 minutes.
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22
Place in refrigerator uncovered and chill overnight.
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23
Bring juice and margarine to boil in heavy medium saucepan over medium heat.
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24
Remove from heat.
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25
Add chocolate and whisk until smooth.
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26
Cool until thick but still pourable, stirring occasionally, about 45 minutes.
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27
Line baking sheet with foil.
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28
Dip walnuts halfway into glaze.
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29
Arrange on prepared sheet and refrigerate until chocolate is set.
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30
Meanwhile, using small sharp knife, cut around sides of cake to loosen.
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31
Release pan sides.
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32
Set cake on rack.
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33
Pour glaze over cake and spread to coat completely.
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34
Arrange walnuts, chocolate half at outer edge, around top cake.
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35
Refrigerate until glaze is completely set, at least 3 hours.
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36
(Can be prepared 3 days ahead.
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37
Cover loosely with foil or cake dome and keep refrigerated.)
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38
Cut cake into wedges and serve.
