- Preheat the oven to 180oC, gas mark 4. Butter a 25cm (1.5 litre) bundt tin well and dust with flour.
- Place the prunes and 2 tbsp boiling water in a food processor and blitz to puree.
- Place the butter, sugar and chilli in a large bowl and whisk until pale and fluffy, beat in the eggs, 1 at a time and then mix in the prune puree.
- Mix together the flour, baking powder, almonds and cocoa in a bowl and fold into the butter mixture. Spoon into the prepared tin and bake for 40-45 minutes until a skewer comes out clean. Allow to cool slightly in the tin before removing.
- Place all the chocolate sauce ingredients in a bowl over a saucepan of simmering water and allow to melt. Pour some over the cake and serve the rest in a small bowl.
Ingredients:
Serves 8-10
200g pack Crazy Jack Soft Prunes
180g butter, softened
225g caster sugar
1 red chilli, finely chopped
3 medium eggs
175g self raising flour
1 tsp baking powder
75g Crazy Jack Ground Almonds
50g cocoa powder
1 tbsp chilli infused oil
Chocolate Sauce:
100g plain chocolate, chopped
50g butter
2 tbsp golden syrup
100ml double cream
1 tbsp chilli infused oil
