Gluten-free chocolate prune cake

Before you start

• Use thick yoghurt and sour cream without separated whey.
• Use the listed cream-base weight for sour cream and Greek yoghurt combined, not that weight of each.

Ingredients

Method

1. 1

   Prepare the oven and tin

   Preheat the oven to 200°C. Line the base of the 24 cm round tin with parchment. Have a sheet of foil ready to cover the tin loosely.

2. 2

   Whip the eggs and sugar

   Beat the whole eggs with the sugar until pale, thick and increased in volume.

3. 3

   Fold in the wet ingredients

   Mix the yoghurt, oil and condensed milk separately. Stir a little egg mixture into them, then gently fold this back into the remaining eggs with a spatula.

4. 4

   Fold in the dry ingredients

   Mix the flour, cocoa and baking powder. Sift into the wet mixture in several additions and fold with a spatula, lifting from the bottom, just until evenly combined.

5. 5

   200°C · 30 min

   Bake loosely covered with foil

   Transfer the batter to the prepared tin and level it. Lay the foil loosely over the top without sealing the edges or pressing it onto the batter. Put the tin straight into the preheated oven and bake for 30 minutes.

6. 6

   200°C · 20 min

   Remove the foil and finish baking

   Carefully remove the foil and bake for another 20 minutes at the same temperature. Check the centre; if the skewer has wet batter on it, bake a little longer and check again.

7. 7

   Cool completely and slice

   Let the cake cool until it can be removed from the tin, then finish cooling on a rack. Once completely cold, slice horizontally into two layers. Trim a strip about 1 cm wide from the edge all the way around both layers. Cut the trimmings into small pieces and set aside in a bowl for the topping.

8. 8

   Make the cream and chop the prunes

   Mix the sour cream and Greek yoghurt with the sugar and lemon juice until smooth and the sugar has dissolved. Chop the prunes, reserve a little for decoration and fold the rest into the cream. Keep chilled until assembly.

9. 9

   Layer the cake with prune cream

   Place one cake layer on a serving plate and spread with sour cream and prune filling. Place the second layer on top and cover it with filling too. Reserve the remaining cream to mix with the cake trimmings.

10. 10

    Add the cream-coated cake pieces

    Gently mix the reserved cake trimmings with the remaining cream. Pile them onto the top cake layer without pressing down.

11. 11

    Glaze, decorate and chill

    Combine the sour cream or cream, sugar, cocoa and butter in a small saucepan. Warm over low heat, stirring constantly, until completely smooth. Do not let it boil or allow the butter to separate. Let the glaze cool until warm but still pourable, then pour over the cake. Scatter over the reserved prunes and chopped nuts. Refrigerate the cake to let the layers absorb the cream and the glaze set; keep chilled until serving.