I really enjoyed this cake at a friends house. I was most sceptical to try it as I’m not a huge fan of prunes! However I was most pleasantly surprised and I loved it. I couldn’t even taste the prunes, but they gave the cake a lovely moist consistency. The coarsely chopped nuts gives the cake a lovely texture too.
With prunes in the cake surely that must mean it’s good for me and very healthy right?! 😉
ThermoFun – Chocolate & Almond Meringue Cake Recipe
Ingredients
- 300g raw sugar
- 300g almonds
- 300g milk chocolate melts
- 6 egg whites
- pinch of salt
- 160g pitted prunes
- 250ml thickened cream
- extra chocolate and slivered almonds to decorate
Instructions
- Preheat oven to 160°C. Spray a large 25cm spring-form cake tin and line with baking paper.
- Place sugar into TM bowl and mill 10 sec / speed 9. Set aside.
- Place almonds into TM bowl and chop 3 sec / speed 8 (so it resembles coarse breadcrumbs). Set aside.
- Place chocolate into TM bowl and grate 10 sec / speed 9. Set aside.
- Wash and thoroughly dry TM bowl.
- Insert butterfly into TM bowl. Add egg whites and salt and whip 6 mins /
speed 3 / MC off. - Set TM 3 mins / speed 3 and while blades are moving, add sugar 1 Tbsp at a time through hole in TM lid until all sugar is added.
- Pour meringue mixture into a very large bowl. No need to wash TM bowl.
- Place prunes into TM bowl and chop 10 sec / speed 10.
- Add prunes, chopped almonds and chocolate (reserving some almonds and choc for decorating) to meringue in large bowl and fold through gently.
- Spoon mixture into prepared tin and bake 1.5 hours.
- Cool cake in tin, then release and place onto a serving plate.
- Insert butterfly into TM bowl. Add cream and whip 30 sec / speed 4 (until whipped). Spread generously over the top of cake.
- Decorate with grated chocolate and slivered almonds.
- Keep chilled until ready to serve.
Notes
Inspired and tweaked from a recipe from Jo Seagar to be made in the Thermomix. Jo is a recipe author and cook in New Zealand.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Would this work well with 80% (or higher) dark chocolate? The sweetness comes from sugar and fruit rather than milk chocolate doesn’t it? I’m trying to reduce my sugar intake, so wondered if that quantity of raw sugar was necessary for it work?
Yes it would most certainly be worth trying. I’d love you to let me know how it goes. 🙂
I will certainly be trying this one. I am the only one in my family who loves prunes so it will be interesting to see if they realise what they are eating & enjoy it. One of my colleagues at work used to make a similar one with dates which was enjoyed by all. Thanks for sharing.
My pleasure Annette, and I would love to hear how you family react 🙂
I assume that you need to clean the bowl before whipping the egg whites?…
Yes you do Emma – and I have just now added that step to the recipe. Thanks. 🙂
I am going to try this, I have a similar one with pitted dates instead of the prunes, it is always enjoyed when I am entertaining. My Father hated dates, but whenever I put it in front of him he had no idea it had dates in it and it was his favourite dessert. Can’t wait to give this one a go. Thanks.
Hi Dianne, I’ll look forward to hearing how you like it. I did surprise myself thinking this was very nice when I actually don’t like prunes! 🙂
I’m going to try this one, it sounds delish. I had a dark chocolate and prune tart in Melbourne once and it was divine. Thanks!