Flourless Chocolate, Prune & Hazelnut Cake - cooking recipe

Ingredients

1 cup pitted prunes, finely chopped
1/2 cup hazelnut-flavored liqueur
7 oz semi-sweet chocolate, coarsely chopped
8 tbsp (1 stick) butter, softened
5 None eggs, separated
2/3 cup firmly packed brown sugar
2 cups ground hazelnuts
2 tsp Dutch-processed cocoa, for dusting
None None FOR THE HAZELNUT CREAM
1 cup heavy cream
2 tbsp powdered sugar
2 tbsp hazelnut-flavored liqueur

Preparation

Place prunes and liqueur in a small saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, for 2 mins or until liqueur is reduced by half. Remove from heat; cool.
Meanwhile, preheat the oven to 350\u00b0F. Grease a deep 9-inch round cake pan; line bottom and side with parchment paper.
Stir chocolate and butter in a small saucepan on low heat until melted and smooth. Cool to room temperature.
Beat egg yolks and brown sugar in a large bowl with an electric mixer until thick and creamy. Fold in prune mixture, chocolate mixture and ground hazelnuts.
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Fold into chocolate mixture, in two batches. Pour mixture into prepared pan.
Bake cake for 50 mins or until toothpick inserted into center comes out clean. Cool in pan 15 mins. Remove from pan; cool completely on wire rack.
For the hazelnut cream, beat cream and powdered sugar in a medium bowl with electric mixer until firm peaks form. Stir in liqueur.
Dust cake with cocoa; serve with hazelnut cream.