Cake with prunes and espresso syrup
8 servings
60 minutes
Plum and espresso syrup cake is an exquisite dessert of European cuisine, combining the rich taste of chocolate with the softness of plums and the aromatic bitterness of espresso. The history of such cakes traces back to traditional European recipes that often use dried fruits to add depth to desserts. The delicate sponge soaked in syrup acquires a tender texture, while the brandy added to the plums enhances their rich flavor. This cake is perfect for a cozy evening with a cup of fresh coffee, revealing the complexity of sweet and bitter notes. Gourmets will appreciate its intricate flavor composition where sweetness, tartness, and rich coffee aroma intertwine in perfect harmony.
1
Place the prunes in a small bowl and pour brandy over them. Let sit for 2 hours.
- Prunes: 200 g
- Brandy: 4 tablespoons
2
Preheat the oven to 190 degrees. Line a springform pan with parchment paper.
3
Combine chocolate with cocoa, 150 g of sugar, and 150 ml of boiling water. Stir until the mixture is homogeneous.
- Dark chocolate: 75 g
- Cocoa: 25 g
- Sugar: 200 g
4
Whip the egg whites until thick foam forms. Gradually add 20 g of sugar. Sift the flour into the egg white mixture and mix until the flour is evenly distributed.
- Egg white: 4 pieces
- Sugar: 200 g
- Wheat flour: 75 g
5
Carefully combine the protein mixture with the chocolate mass. The dough should be liquid.
6
Pour the batter into the prepared mold. Sprinkle with prunes and bake for 30-35 minutes.
- Prunes: 200 g
7
Let it cool, and in the meantime prepare the syrup. Combine coffee, 25 g of sugar, lemon juice, and 150 ml of cold water. Heat slowly until the sugar dissolves. Bring to a boil and cook for 3-5 minutes until the syrup thickens. Strain and pour the syrup over the cake.
- Espresso: 2 teaspoons
- Sugar: 200 g
- Lemon juice: 1 tablespoon