Chocolate and prune cake 10



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Looking for that recipe that will have everyone talking this Christmas? Check out this yummy chocolate cake that has a delicious twist!


Chocolate and prune cake

Prep time: 30 mins

Cook time: 30 mins


  • 350g pitted prunes
  • 375ml brandy
  • 240g unsalted butter
  • 450g bitter chocolate
  • 1 tbspn best quality instant coffee granules
  • 8 egg separated
  • 115g unbleached plain flour
  • 120g caster sugar


  1. Soak the prunes overnight in 125 millilitres of the brandy.
  2. Next day, preheat the oven to 200C and line a 28 centimetre round cake tin or 2 x 20 centimetre round cake tins with baking paper.
  3. Melt the butter in a small saucepan and set it aside to cool a little. Bring a large saucepan of water to a boil and remove it from the heat.
  4. Roughly chop the chocolate and put it with the coffee granules and remaining brandy in a large stainless steel or ceramic bowl. Stand this bowl over the pan of hot water until the chocolate has melted. Stir to combine. Add the egg yolks to the chocolate mixture and then incorporate the melted butter. Sift the flour into the mixture and gently fold it in until combined.
  5. Whisk the egg whites to soft peaks, adding the caster sugar as you go. Fold a little of the whites into the chocolate mixture to lighten it, then pour the chocolate mixture back into the whites, gently folding until evenly combined. Pour the mixture into the prepared cake tin and bake for 20 -25 minutes. The cake will rise like a soufflé during baking and will crack on the surface. It will then collapse a little as it cools. Don’t fret – this is all meant to happen! Allow the cake to cool in the tin for 45 minutes before turning it out.
  6. Cut the cake in half and gently remove the top layer. Scoop out a little cake from the centre of the bottom layer and blend the crumbs with the drained prunes in a food processor. Fill the cake with the prune mixture and replace the top layer.
  7. Make the ganache by roughly chopping the chocolate and melting it with the coffee and cream in a bowl in a saucepan over a very low heat, stirring to combine once the chocolate has melted.
  8. Allow the ganache to cool and set slightly in the refrigerator, then pour it over the cake, smoothing it over the sides until evenly covered. Allow to set completely – you may need to refrigerate the cake to achieve this. Serve with a dollop of double cream.


This tasty recipe and many other like it can be found at

For even more recipe ideas, buy Maggie Beer’s Christmas recipe book here

Maggie Beer

In 1973, Maggie Beer and husband Colin settled in the Barossa Valley, with the intention of breeding game birds and growing grapes. The establishment of their farm led to the now legendary Pheasant Farm Restaurant. The restaurant became highly acclaimed and was, in 1991, awarded the Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year award. With the closure of the restaurant in 1993, Maggie was free to pursue new directions, and in 1996 the Export Kitchen in Tanunda was opened. These days, her career spans farming, food production, as well as television presenting and food writing. Maggie's appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia's most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets. Of all the accolades given to Maggie, being chosen as Senior Australian of the Year in 2010, and then South Australian of the Year 2011, have been two enormous highlights of a truly busy life. In addition to these achievements, Maggie was thrilled to be appointed a Member of the Order of Australia (AM) for her service to tourism and hospitality on Australia Day in 2012. Her appearances on television have been numerous, with the most notable being her involvement with Channel 10‘s Masterchef, setting new ratings records for the episodes she featured in. The Lifestyle Channel have also shone the spotlight on Maggie with a Christmas Special devoted to seasonal menus and celebration. On that theme, Maggie also returned to the ABC in 2012 to share her family Christmas in the Barossa. A good food life for all, and all that encompasses, is what drives Maggie. As part of this philosophy, Maggie is proud to be the South Australian Ambassador for the Stephanie Alexander Kitchen Garden Foundation, whose inspirational programme can truly change lives.

  1. i made a prune cake many years ago in school, I was so proud if it, tok it home and my brother-in-law cut a slice and broke a tooth, Yes I forgot to take out the seed. Never lived it down

  2. Now this is getting quite ridiculous, I can’t read all the recipe now because it’s blocked out. Does this only happen on iPhones?

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