'2 tablespoons of prune puree'
'3 tablespoons of dark rum'
'2 tablespoons of bittersweet chocolate'
'2 tablespoons of boiling water'
'3/4 cup of butter or margarine'
'1 cup of all-purpose flour'
'3 eggs'
'1 1/2 cups of confectioner's sugar'
For soaking:
'1 cup of strong coffee'
'1 tablespoon of confectioner's sugar'
'1 and 1/2 tablespoons of dark rum'
Whipped cream for serving
'2 tablespoons of prune puree'
'3 tablespoons of dark rum'
'2 tablespoons of bittersweet chocolate'
'2 tablespoons of boiling water'
'3/4 cup of butter or margarine'
'1 cup of all-purpose flour'
'3 eggs'
'1 1/2 cups of confectioner's sugar'
For soaking:
'1 cup of strong coffee'
'1 tablespoon of confectioner's sugar'
'1 and 1/2 tablespoons of dark rum'
Whipped cream for serving
'Soak the prunes in the rum.'
'Preheat the oven to moderate temperature (180°C)'
'Melt the chocolate with hot water, until a smooth paste forms.'
'Cream the butter and confectioner's sugar together.'
'Gradually add the eggs, flour, and chocolate paste, mixing well.'
'Grease a 24 cm ring mold with butter or margarine.'
'Strain the prunes and add them to the batter, mixing well.'
'Place the batter in the mold and bake for about 40 minutes, or until a toothpick comes out clean.'
'Meanwhile, mix together the confectioner's sugar, coffee, and rum.'
'Make holes in the cake with a wooden skewer and fill them with the coffee mixture.'
'Let the cake rest overnight at room temperature, then refrigerate it.'
'Turn out the cake and place whipped cream in the center
Serve in 12 portions.'
