The plums soaked in cognac and the pure chocolate make for such a rich and warm combination that the giving away part might fall hard on you. The trick in getting a sticky cake is the baking time. You should slightly under bake it so the interior is not yet set. You can check the interior of the cake with a wooden pick; when it comes out not entirely wet but with some wet crumbs on it, that’s the sign to take it out of the oven. When the wood comes out dry, you are too late and I wish you better luck next time, you’ll get it right in your following chance.
This cake tastes best when slightly cooled but still a bit warm on the inside.
Sorry little ones, this is really a grown up cake. The cognac and the bitter chocolate are combined with a minimum amount of sugar with the result that the cake does not come out very sweet. This makes it great next to a good espresso or strong black coffee. (inspired by my ottolenghi cooking book)
Sticky Chocolate Prune Cake
8 dried plums without pits
250 ml cognac
100 gram cake flour
5 tablespoons non sweet cacao powder
100 gram pure chocolate roughly chopped
5 tablespoons caster sugar
1 ½ teaspoon baking powder
Pinch of salt
1 heaping tablespoon date syrup
½ cup sun flower oil
100 gram cream cheese
Put the plums in the food processor and add the eggs, cream cheese, date syrup, sun flower oil. Mix it together into a smooth mixture.
Combine the flour, cacao powder, pure chocolate, salt, sugar and baking powder in a big bowl and add the wet mixture to it. Mix it into a smooth and thick batter. Grease a cake tin or make one out of aluminum foil.
Preheat the oven to 170C.
Pour the batter in your cake tin and bake for about 25 minutes. Try after 20 minutes with a wooden pick. There should be some wet crumbs on the wood when you take it out, only then you‘ll get a sticky cake. When you bake the cake to long,(when the wood comes out dry) it will be a bit dry, still nice but not what we were looking for.