A prune spice cake topped with Mexican hot chocolate mouse, prune mousse, and dark chocolate.
by Chef Ana de Anda
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with California Prunes.
Mexican Hot Chocolate Mousse
INGREDIENTS
- 125 g. Milk
- 1.5 ea. Gelatin sheets
- 163 g. Dark chocolate
- 250 g. Milk
- ½ tsp. Cinnamon
- ¼ tsp. Cayenne pepper
METHOD
- Bloom gelatin, set aside.
- Heat milk and spices.
- Add gelatin to milk.
- Pour over chocolate.
- Whip cream, soft peaks.
- When chocolate is at 40 C fold in whip cream.
- Put in piping bag and let set in the fridge.
Yields 1 bag.
Prune Mousse
INGREDIENTS
- 225 g. Prune puree
- 75 g. White chocolate
- 1.25 g. Salt
- 1 ea. Gelatin sheet
- 175 g. Cream
- 25 g. Powder sugar
METHOD
- Heat puree.
- Melt chocolate and mix with puree.
- Add salt and mix.
- Bloom gelatin and add to chocolate puree mixture.
- Whip cream and sugar to soft peaks.
- Fold cream into chocolate.
- Put into piping bag and let set in the fridge.
Yields 1 bag.
Spice Cake
INGREDIENTS
- 312 g. AP flour
- 2 tsp. Baking powder
- 1 tsp. Baking soda
- 1/2 tsp. Salt
- 1 and 1/2 tsp. Ground cinnamon
- 1 tsp. Ground ginger
- 1/2 tsp. Ground nutmeg
- 1/2 tsp. Ground clove
- 1 cup Canola oil
- 350 g. Brown sugar
- 180 g. Unsweetened applesauce
- 4 ea. Large eggs
- 2 tsp. Pure vanilla extract
- 1 cup Shredded apple
- ½ cup Chopped prunes
METHOD
- Sift flour, baking powder, baking soda, salt, and all spices into a bowl. Mix.
- In a large deep bowl, combine butter, brown sugar, applesauce, eggs, vanilla extract.
- Pour dry ingredients into liquid and whisk until mixed.
- Peel and grate the apple and add to mix.
- Add chopped prunes to the batter.
- Pour the batter into the prepared cake pan and bake for 45-50 minutes at 350 F.
- Remove the cake from the oven and let it cool.
