Categories Cake Chocolate Dessert Bake Passover Prune Walnut Kosher Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 16
Number Of Ingredients 17
Steps:
- For Cake:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan with cocoa powder. Tap out excess. Wrap outside of pan with heavy-duty foil.
- Place prunes in small bowl. Pour 1 cup prune juice over. Set aside to macerate 15 minutes.
- Melt margarine in heavy medium saucepan over low heat. Add chocolate and whisk until smooth. Remove from heat. Add 3/4 cup cocoa powder and whisk until smooth. Mix in walnuts and prune mixture. Cool to lukewarm.
- 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. Add chocolate mixture and stir until well blended. Transfer batter to prepared springform pan. Set springform pan into large baking pan. Pour enough hot water into baking pan to come halfway up sides of springform pan. 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. Cool cake in pan on rack 30 minutes. Place in refrigerator uncovered and chill overnight.
- For Glaze:
- Bring juice and margarine to boil in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Cool until thick but still pourable, stirring occasionally, about 45 minutes.
- Line baking sheet with foil. Dip walnuts halfway into glaze. Arrange on prepared sheet and refrigerate until chocolate is set.
- Meanwhile, using small sharp knife, cut around sides of cake to loosen. Release pan sides. Set cake on rack. Pour glaze over cake and spread to coat completely. Arrange walnuts, chocolate half at outer edge, around top cake. Refrigerate until glaze is completely set, at least 3 hours. (Can be prepared 3 days ahead. Cover loosely with foil or cake dome and keep refrigerated.) Cut cake into wedges and serve.
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Tahir Mubeen
[email protected]I made this torte for a potluck and it was a huge success. Everyone loved it!
Karwan Wazir
[email protected]This torte is delicious and easy to make. I've made it several times and it's always a hit.
shahbaz yaseen
[email protected]I've tried this torte several times and I can never get it to turn out right. I'm not sure what I'm doing wrong.
Robiul Hossain
[email protected]This torte is a bit too rich for my taste, but it's still very good.
Patrick Sthebe
[email protected]I made this torte for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had.
Mussarat Jiani
[email protected]This torte is a little time-consuming to make, but it's worth the effort. It's so delicious!
Joya McClain
[email protected]I'm not a baker, but this torte was easy to make and it turned out perfectly.
Eveta Spencer
[email protected]This torte is the perfect dessert for a special occasion. It's elegant and delicious.
Kishor Poudel
[email protected]I've made this torte several times and it's always a hit. I love the chewy texture and the rich chocolate flavor.
shahidAzmal ShahidAzmal
[email protected]I made this torte exactly as the recipe states, but it didn't turn out right. The texture was too dry and the flavor was bland.
Elizabeth Mothupi
[email protected]This torte is a little too sweet for my taste, but it's still very good.
d hall
[email protected]I'm not a huge fan of prunes, but I really enjoyed this torte. The chocolate and walnuts balance out the sweetness of the prunes perfectly.
Joseph Fuller
[email protected]This torte is so easy to make, and it's the perfect dessert for any occasion.
Dante Carvin
[email protected]I made this torte for a party and it was a huge hit! Everyone loved it, and I received several requests for the recipe.
Chez Chamakese
[email protected]This chocolate walnut and prune fudge torte is absolutely delicious! The combination of chocolate, walnuts, and prunes is perfect, and the texture is rich and fudgy. I will definitely be making this again.