A little butter; for
-greasing
5 tb Armagnac
75 g Prunes; pre-soaked; stoned,
-& chopped
250 g Caster cane sugar
4 Eggs
225 g Unsalted butter
75 g Plain flour
75 g Cocoa powder
225 g Good-quality plain dark
-chocolate
75 g Pecan nuts; chopped
75 g Dates; stoned & chopped
Preheat the oven to 180°C/350°F. Lightly gease an 8" flan case. Put
prunes in a bowl, pour over the Armagnac and leave to soak. Beat
together sugar & eggs making sure all the sugar dissolves completely.
In a saucepan melt the butter and whisk in the sugar and egg mix.
Sieve the flour and cocoa powder into a bowl. (Sieving serves two
purposes. Lumps go and air is added.) Add it to the egg mix. Melt the
chocolate in a bowl over a pan of warm water. Stir that into the egg
mix, together with the pecans, dates and soaked prunes.
Pour the mix into the flan case and bake for 30 to 40 minutes. Leave
to cool and slice into wedge shapes. Delicious with fresh cream.
