Cake with coffee ganache and prunes

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.

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.

Add the flour and quickly knead the dough. Wrap it in plastic wrap and chill for about an hour in the refrigerator.

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.

Place prunes at the bottom of the base, leaving about ten for decoration.

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.

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.

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.

Place the prunes in chocolate on the cake.

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.