Prune and Chocolate Loaf

Method
Set the oven to moderate gas mark 4 or 180 deg C/350 deg F.

To make the loaf: Melt the chocolate in a bowl over a pan of hot water or in a microwave oven. Allow to cool slightly. Cream the butter and sugar together until light & fluffy. Then add the egg yolks, one at a time, beating well after each addition. Beat in the melted chocolate. Mix the cocoa powder and almonds together and fold into creamed mixture. Stir in breadcrumbs and prunes. Whisk the egg whites until stiff. Stir 1 good tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest, using a metal spoon. Pour the mixture into the loaf tin and level the surface. Bake in the centre of the oven for 1 - 1 1/4 hours, or until a warm skewer comes out clean after being inserted into loaf. Remove from oven, leave to cool in tin for 10-15 mins before transferring to a wire rack to cool completely.

To make the topping: Melt the chocolate and butter together. Allow the mixture to cool slightly until it starts to thicken, then spread on top of cold loaf. Decorate with sliced prunes and leave to set.

The un-iced loaf can be wrapped in a freezer bag and frozen for up to 3 months.

Thanks to
Janet Gigg from the United Kingdom for submitting this Prune and Chocolate Loaf recipe.

Added on 18 May 2009.

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