Flourless chocolate cake with prunes

Tasty Flourless chocolate cake with prunes Recipe

“Add creamy indulgence to this chocolate cake with a hint of blue cheese and boozy sweetness with my ‘pickled’ prunes” – Matt Preston
Flourless chocolate cake with prunes
Prep Time : 0:20 | Cook Time : 0:40 | Total Time : 1:00 | Serving : 12 person.


  • Cocoa powder, to dust

  • 340g good-quality dark chocolate, finely chopped

  • 170g unsalted butter

  • 50g blue cheese, plus extra, to serve

  • 70g (1/3 cup) caster sugar

  • 6 eggs, separated

  • 1/4 teaspoon salt

  • Double cream, to serve

Boozy prunes

  • 400g pitted prunes

  • 200ml muscat wine

  • 2 tablespoons caster sugar


  • Step 1

    For the boozy prunes, place the prunes, muscat and sugar in a saucepan. Stir over low heat for 2-3 minutes or until sugar dissolves. Increase heat to medium. Bring to the boil. Simmer rapidly for 3-5 minutes or until liquid is syrupy. Transfer to a heatproof bowl. Set aside to cool.

  • Step 2

    Preheat oven to 170C/150C fan forced. Grease base and side of a 20cm (base measurement) springform pan. Line base with baking paper. Dust side with cocoa.

  • Step 3

    Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch the water). Stir in the cheese and half the sugar. Remove from heat. Cool.

  • Step 4

    Use a slotted spoon to transfer half the prunes to a chopping board. Coarsely chop prunes. Add prune and egg yolks to chocolate mixture. Stir until well combined.

  • Step 5

    Use electric beaters to whisk egg whites and salt in a clean, dry bowl until soft peaks form. Add remaining sugar. Whisk until egg whites hold their shape. Fold a third of the egg whites into the chocolate mixture. Repeat in 2 more batches until just combined.

  • Step 6

    Pour chocolate mixture into prepared pan. Bake for 25 minutes (centre will be moist). Turn oven off. Leave in oven to cool completely.

  • Step 7

    Dust with cocoa powder. Serve with the remaining prunes, syrup and cream. Top with the extra cheese.

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