This rich cake leverages a classic dessert pairing: chocolate and hazelnuts,. Here, prune puree deepens the chocolate’s decadence.
340 g / 12 ounces bittersweet chocolate
170 g / 6 ounces unsalted butter, cubed
140 g/ 1/2 cup Dried Plum Puree
130 g / 1 cup hazelnut flour
35 g / 1/4 cup tapioca flour
4 g / 1 teaspoon salt
6 large eggs
180 g / 1 cup demerara sugar
10 g / 2 teaspoon vanilla
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