Dark Chocolate and Prune Torte

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Dark Chocolate and Prune Torte

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Ingredients

8 portion(s)

Dark Chocolate and Prune Torte

40g chopped and stoned prunes
60g liqueur (eg. Tia Maria or Drambuie
30g pecans
3 eggs at room temp
140g caster sugar
200g dark chocolate broken into pieces
125g Unsalted Butter at room temp
40g plain flour
pinch salt
pinch cream of tartar

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6

2h 40min

Preparation 2h 10min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Dark Chocolate and Prune Torte

Soak prunes in liqueur for two hours.

Preheat oven to 160 degrees and grease, flour and line a 20cm round cake pan.

Place pecans in bowl and turbo once. Set aside.

Add egg whites, pinch of salt and pinch of tartar to bowl with butterfly and whip for 3 minutes, speed 4. Transfer to a large glass, ceramic or metal bowl.

Without washing bowl, add egg yolks and caster sugar to bowl with butterfly and whip for 1 minute, speed 4. Scrape down and around bottom of bowl with spatula and whip for a further 1 minute, speed 4. Transfer to bowl with egg white mixture.

Melt chocolate in a small glass bowl in the microwave for 2-3 minutes checking and stirring every 30 seconds.

Without washing bowl and with butterfly in, add melted chocolate to bowl with softened butter and whip 30 seconds, speed 3. Whip a further few seconds if butter not completely combined.

Remove butterfly and add flour, nuts and prune mixture to the bowl and combine 10 seconds, speed 1. Scrape down bowl with spatula. Repeat for a further 10 seconds, speed 1.

Tip chocolate mix into the bowl containing the egg mixtures and gently fold through until combined.

Pour into prepared pan and bake for 30-35 minutes.

When cool, dust with icing sugar and serve.

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Tip

I used Tia Maria in this recipe but any liqueur is fine.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.