Chocolate, Walnut And Prune Fudge Torte

Recipe Ingredients

		Cake
		Unsweetened cocoa powder
1 1/2 cups	219g / 7.7oz	Diced pitted prunes - (abt 8 oz)
1 cup	237ml	Prune juice
1 cup	198g / 7oz	Unsalted margarine - (2 sticks)
8 oz	227g	Bittersweet or semisweet chocolate - chopped
		= (do not use unsweetened)
3/4 cup	82g / 2.9oz	Unsweetened cocoa powder
1 cup	146g / 5.1oz	Coarsely-chopped toasted walnuts - (abt 4 oz)
8 cups	1584g / 55oz	Eggs - room temperature (large)
2 cups	396g / 13oz	Egg yolks (large)
1 3/4 cups	346g / 12oz	Sugar
1		Salt
		Glaze
1 cup	237ml	Prune juice
1/4 cup	49g / 1.7oz	Unsalted margarine - (1/2 stick)
10 oz	284g	Bittersweet or semisweet chocolate - chopped
		= (do not use unsweetened)
24		Walnut halves

Recipe Instructions

For Cake: Position rack in center of oven and preheat to 350 degrees. 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.

This recipe yields 16 servings.

Source:
Bon Appetit, April 1992

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