Categories: Cakes - Frosting - Icing

Ingredients

• 9 Tbsp. salted butter (1 Tbsp. softened)
• 8 oz. pitted prunes (about 1 1/2 cups), finely chopped
• 1/3 cup dark rum
• 1 Tbsp. molasses
• 12 oz. bittersweet chocolate, finely chopped (60 to 70% cacao)
• 6 large eggs, separated
• 1/3 cup plus 1/4 cup white sugar
• 1/2 tsp. kosher salt

Directions

1. Preheat the oven to 325 degrees with rack in the middle position. Coat the bottom and sides of a 9-inch springform pan evenly with the 1 Tbsp. of softened butter.

2. In a 2-cup microwave-safe liquid measuring cup, combine the prunes, rum and molasses. Microwave until the rum is bubbling, 45 to 60 seconds. Let sit for 15 minutes, stirring occasionally.

3. In a medium saucepan over medium heat, melt the remaining 8 Tbsp. of butter. Remove from the heat and immediately add the chocolate, then whisk until melted and completely smooth. In a large bowl, whisk together the egg yolks and 1/3 cup of sugar until pale and glossy, about 30 seconds. Slowly add the melted chocolate mixture and continue whisking until smooth. Stir in the prune mixture.

4. Using a stand mixer with a whisk attachment, whip the egg whites and salt on medium-high speed until light and foamy, about 1 minutes. With the mixer running, slowly sprinkle in the remaining 1/4 cup of sugar and continue to whip until the whites are thick and glossy and hold soft peaks, about 1 minute.

5. Whisk 1/3 of the whipped egg whites into the chocolate mixture to lighten it. Gently fold in the remaining whites with a rubber spatula until the batter is marbled but not fully blended.

6. Pour the batter into the prepared pan. If needed, smooth the top with a spatula. Bake until the edges of the cake are firm and cracked, 35 to 40 minutes. The center will be just set but will jiggle. Cool the cake in the pan on a wire rack for at least 1 hour before serving (the cake will settle and sink as it cools).

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