Prunes and raisins cooked in brandy add flavour and moisture to this dark, dense and delicious pareve (nondairy) Passover dessert. Look for the brandy, such as Carmel Brandy 777, at the liquor store.
- Portion size 16 servings
Ingredients
Garnish:
Glaze:
Method
Grease and line bottom and side of 9-inch (2.5 L) springform pan with parchment paper; set aside.
In saucepan, bring prunes, raisins and brandy to boil over medium heat; reduce heat and simmer, stirring, until brandy is absorbed, 3 minutes. Let cool.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with margarine. Let cool slightly.
In small bowl, whisk almonds with salt; set aside.
In large bowl, beat egg yolks with sugar until pale and thickened. Beat in chocolate mixture. Fold in almond mixture then prune mixture.
In large bowl, beat egg whites until stiff peaks form. Fold half into batter; fold in remaining whites. Scrape into prepared pan. Bake in centre of 375°F (190°C) oven for 40 to 45 minutes or until puffed and cake tester inserted in centre comes out with a few crumbs clinging to it. Let cool in pan on rack. Remove pan ring; invert onto rack. Remove paper and let cool completely.
Glaze: Meanwhile, in saucepan over hot (not boiling) water, melt chocolate with margarine. Remove from heat; stir in brandy. Let cool for about 10 minutes or until thick enough to spread. Spread all over cake.
Garnish: Press almonds onto side. Refrigerate until glaze is set, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts Per each of 16 servings: about
- Sodium 54 mg
- Protein 6 g
- Calories 412.0
- Total fat 29 g
- Cholesterol 47 mg
- Saturated fat 7 g
- Total carbohydrate 33 g
%RDI
- Iron 18.0
- Folate 5.0
- Calcium 6.0
- Vitamin A 21.0
