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Cake with coffee ganache and prunes

10 servings

200 minutes

From the book "Pie Science" by Irina Chadeeva.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

623.7

kcal

6.1g

grams

38.7g

grams

61.7g

grams

Ingredients

10servings

Butter

200

g

Wheat flour

200

g

Powdered sugar

100

g

Cocoa powder

1

tsp

Egg yolk

1

pc

Vanilla extract

1

tsp

Rum

1

tbsp

Prunes

250

g

Amaretto liqueur

4

tbsp

Chocolate

320

g

Cream 35%

220

ml

Espresso

30

ml

Almond

9

pc

Cooking steps

1
Soak the prunes in amaretto (3 tbsp) for 3-4 hours. Heat in the microwave for 30-40 seconds (to warm it up) and let it cool.
Required ingredients:
1. Prunes: 250 g
2. Amaretto liqueur: 4 tablespoons

2
Knead the shortcrust pastry. Mix softened butter (100 g), powdered sugar, cocoa, and vanilla extract. It should result in a very soft mass. Add the yolk, rum, and mix well until homogeneous.
Required ingredients:
1. Butter: 200 g
2. Powdered sugar: 100 g
3. Cocoa powder: 1 teaspoon
4. Vanilla extract: 1 teaspoon
5. Egg yolk: 1 piece
6. Rum: 1 tablespoon

3
Add the flour and quickly knead the dough. Wrap it in plastic wrap and chill for about an hour in the refrigerator.
Required ingredients:
1. Wheat flour: 200 g

4
Take it out and let it rest to warm up slightly for rolling. Roll it out, place it in a mold, and trim the edges with a rolling pin. Prick the bottom with a fork, line with baking paper, and add weights – rice, legumes or balls. Bake for 15 minutes. Remove the weights and bake for another 15 minutes. The base is ready. Remove it from the mold and let it cool.

5
Place prunes at the bottom of the base, leaving about ten for decoration.
Required ingredients:
1. Prunes: 250 g

6
Make ganache: heat cream with coffee to boiling and pour the mixture over broken chocolate. Stir with a whisk or spatula until you achieve a very smooth and shiny texture.
Required ingredients:
1. Cream 35%: 220 ml
2. Espresso: 30 ml
3. Chocolate: 320 g

7
Add butter. Stir until dissolved. Pour in the liqueur, mix, and pour the ganache over the prunes. Leave to set in the refrigerator for a few hours.
Required ingredients:
1. Butter: 200 g
2. Amaretto liqueur: 4 tablespoons

8
Make a decoration. Stuff the remaining prunes with nuts. Melt 50 g of chocolate and 50 g of butter, dip the prunes in the mixture and place them on baking paper, then put them in the fridge.
Required ingredients:
1. Prunes: 250 g
2. Almond: 9 pieces
3. Chocolate: 320 g
4. Butter: 200 g

9
Place the prunes in chocolate on the cake.

10
Melt the remaining chocolate, pour it onto baking paper and let it set. Place it in the fridge, then take it out, make shavings with a knife and decorate the pie.
Required ingredients:
1. Chocolate: 320 g

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