From “Green & Black’s Chocolate Recipes”
50gm Maya Gold or other good quality dark orange chocolate, broken into pieces
50gm dark chocolate, minimum 60% cocoa solids, broken into pieces
125 gm unsalted butter
75 gm dark muscovado sugar
4 tbsp. treacle
150 ml buttermilk
125 gm ready-to-eat prunes
175 gm plain flour
1 tsp bicarbonate of soda
2 level tsp ground ginger
1 level tsp cinnamon
1 large egg , lightly beaten
Preheat the oven to 160°C. Line a 18cm square, 7.5cm deep cake tin with greaseproof paper or baking parchment.
1.Cut the butter into cubes and place in a heavy saucepan along with the chocolate, sugar, treacle and buttermilk. Heat gently until the ingredients have melted, then set aside to cool.
2.Snip the prunes into small pieces with kitchen scissors. Sift the flour into a large bowl along with the bicarbonate of soda and spices. Pour the chocolate mixture into the bowl and beat thoroughly with a wooden spoon, then add the beaten egg and beat again. Fold in the prunes.
3.Pour the mixture into the prepared tin and level off the surface using a palette knife. Bake for about 50 minutes.
4.Remove from the oven and leave to cool in the tin for about 10 minutes. Turn out on to a wire rack and leave to cool completely.
5.Wrap in grease-proof paper and store in an airtight container.
The only change I made to this perfect recipe was to add more cinnamon than dried ginger. I didn’t want it to overpower the wines but I was looking for that cinnamon spice hint to go with the Bordeaux Red in the Advanced Course. Frankly the dessert is so very chocolatey that the ginger takes a back seat anyway; regardless it went down well and very much accompanied the Merlot-based red wine as required!
Heritage de Pierre Lurton, (Merlot/Cabernet Sauvignon), Bordeaux AOC, France, P Poussevin for Marks & Spencer, 2009, MYR159 –
Yes it’s expensive but we did all agree it was quite delicious if a special occasion requires you to spend this much…………….