Sue Quinn's Salvador Dali-inspired flourless chestnut, chocolate and rum cake Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sue Quinn’ s Salvador Dali-inspired flourless chestnut chocolate and rum cake By You Magazine - February 14, 2021 This gorgeously gooey flourless cake was inspired by ‘Chocolate with Rum’, a recipe in Salvador Dalí’s fantastical cookbook Les Dîners de Gala. There’s nothing surreal about this very rich cake, which makes an excellent and easy dessert. Yuki Sugiura SERVES 8-10 PREP 45 minutes, plus cooling COOK 1 hour 25 minutes 300ml dark rum 150g pitted prunes 200g unsalted butter, roughly chopped, plus extra for greasing 200g dark chocolate (70% cocoa solids), chopped 200g caster sugar 200g chestnut purée 3 large eggs, separated Generous pinch of salt Cocoa powder, for dusting (optional) Crème fraîche, to serve Place the rum and prunes in a pan, bring to the boil, then reduce the heat and simmer gently for 10 minutes. Remove from the heat and leave to cool for at least 15 minutes. Preheat the oven to 160C/140C fan/gas 3 and butter and line the base of a 20cm loose-bottomed or springform cake tin with baking paper. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Remove the bowl from the pan and set aside to cool a little. Place the butter, sugar, chestnut purée, egg yolks, salt and the prunes with their rum in a food processor and blitz until smooth and creamy. Add the melted, cooled chocolate and blitz again until completely combined. Scrape into a mixing bowl. Beat the egg whites in a scrupulously clean bowl with electric beaters or in a stand mixer until stiff but not too firm or dry, or you won’t be able to fold them easily into the chocolate mixture. Beat one-third of the egg whites into the chocolate mixture to loosen, then gently and gradually fold in the rest – don’t be tempted to beat or you will lose the air. Spoon the batter into the prepared cake tin and smooth the top. Bake for 1 hour-1 1⁄4 hours: when done, the cake should be dry and firm on top (but not springy, as it will be mousse-like in the centre) and coming away from the edges of the tin. Leave to cool in the tin for 10 minutes; it will shrink a bit but that is as it should be and will firm up a little as it cools. Release from the tin and sit on a wire rack to cool completely. Dust with sifted cocoa – this isn’t essential but adds a lovely bitter note – and serve with cold crème fraîche. Now buy the book Our recipes are from Cocoa: An Exploration of Chocolate, With Recipes by Sue Quinn, which is published by Quadrille, price £25. To order a copy for £22 until 28 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved