Chocolate, Prune and Armagnac Cake
300 g chocolate 200 g unsalted butter 6 eggs 125 g caster sugar 150 g prunes 50 ml Armagnac 1 t salt
preheat oven to 350 degrees F
Soak the prunes in the Armagnac, butter and line an 9 inch round.
Melt the dark chocolate and the butter in a heatproof boil over barely simmering water. Let cool slightly.
Separate the eggs and combine the yolks with 100g of the sugar. Whisk until ribbons form. Combine with chocolate. Drain the prunes and puree. Combine with chocolate and eggs.
Put chocolate mixture big bowl. Beat eggs whites with remaining caster sugar and salt until soft peaks and fold into the chocolate mixture. Combine in big bowl, pour into pan.
Bake for 30-35 minutes, top with powdered sugar before serving