This month's challenge is from Chele at The Chocolate Teapot. The monthly challenge is always chocolate but we are given another ingredient and have to make/bake something that includes the two. This month's ingredient to add to the chocolate was leftovers from our pantries. I chose prunes as I had half a bag lurking from Christmas. For once I am on time. Last month I didn't manage at all because of swine flue. Well they do say the world loves a trier. So Ladies and Gentlemen without further ado I present
Chocolate Prune Bars
It is quite a dense but very moist cake. I was uncertain as to what what the flavour would be like but I have to tell you it is amazing. It actually tastes better if you can keep your hands off it for a couple of days. It is grand left plain but covering it in Chocolate ganache takes it to a different level.
250g /9 oz Butter or Margarine
250g /9oz Dark brown sugar
200g /7oz S.R Flour plus 1 teaspoon of baking powder or plain flour with 2 teaspoons of baking powder (sifted)
50 g / 2oz cocoa powder
3 Eggs (beaten)
250 g 9oz dried pitted prunes
250mls strong coffee
a little water or fruit juice
Pre Heat your oven to 180.C/160.C Fan/400.F/Gas 6
Place the prunes in a medium saucepan with the coffee and simmer for ten minutes.
Set to the side and allow to cool a little then whizz in the food processor or puree with a stick blender. If the mixture is very thick add a little water or fruit juice to loosen.
Grease and line a shallow baking tray 24 cms x 33 cms/ 13 inches x 9 1/2 inches.
Leave an over hang lengthwise of your lining paper so the cake can be removed from the tin easily.
Melt butter in microwave on 50% power or in a large saucepan on the hob.
Stir in sugar and prune mixture then the flour and cocoa powder, add the eggs, stirring well. A whisk is good.
Pour into your prepared tin and bake for approx 20 - 30 minutes until the cake is springy to touch.
Leave in the tin until cold before removing then slice into bars.
Could I push my luck here and say it could count towards your five a day.
Thank you Chele for this month's challenge