Black Cake with Prune Filling is a luscious and layered dessert that marries the richness of chocolate cake with the subtle sweetness of prunes and almonds. This recipe combines a decadent chocolate cake base with a unique filling made from stewed prunes and blanched almonds, providing a delightful textural contrast and depth of flavor. With a history rooted in creative culinary adaptations, this cake reflects the art of transforming simple ingredients into an indulgent and satisfying treat.

The origins of Black Cake with Prune Filling can be traced to a time when resourcefulness was a necessity in the kitchen. Prunes and almonds, which are essential components of the filling, were commonly available and used in various dishes. Combining these ingredients with a moist chocolate cake showcases the ability of cooks to craft innovative desserts using everyday items.

Layer cakes, like this one, often have cultural significance and are associated with celebrations and milestones. The layering of flavors and textures in this recipe not only highlights the versatility of ingredients but also emphasizes the attention to detail that was often poured into creating memorable desserts.

INGREDIENTS

For the Cake:

• 1-1/2 cupfuls sugar
• 1/2 teaspoonful salt
• 3 eggs
• 1/2 cupful Crisco (shortening)
• 1 cupful milk
• 1/2 teaspoonful baking soda
• 2 cupfuls flour
• 1 teaspoonful baking powder
• 1/2 teaspoonful vanilla extract
• 1/3 cake chocolate

For the Filling:

• 1 cupful sugar
• 1/3 cupful boiling water
• 1 white of egg
• 1/2 cupful stoned stewed prunes
• 1/3 cupful blanched chopped almonds

INSTRUCTIONS

Preparing the Cake:

1. Chocolate Paste: In a double boiler, beat 1 egg and add 1/2 cupful of milk, 1/2 cupful of sugar, and the chocolate. Mix well and cook until the mixture thickens. Set aside to cool.
2. Creaming and Mixing: Cream the Crisco with the remaining sugar, then add salt and the well-beaten eggs. Dissolve baking soda in the remaining milk. Gradually add flour, baking powder, and vanilla extract to the mixture. Mix well.
3. Adding Chocolate Paste: Incorporate the cooled chocolate paste into the cake batter and blend thoroughly.
4. Dividing and Baking: Divide the batter into two greased and floured layer cake tins. Bake in a moderate oven for about twenty minutes or until a toothpick inserted comes out clean. This ensures the layers are moist and cooked.

Preparing the Filling:

1. Sugar Syrup: Boil the sugar and water together without stirring until it forms a soft ball when tested in cold water or reaches 240°F (116°C).
2. Egg White Mixture: Beat the egg white until frothy, then pour the hot sugar syrup over it while continuously beating. This forms a glossy, marshmallow-like mixture.
3. Adding Prunes and Almonds: Stir in the chopped prunes and blanched chopped almonds into the sugar and egg white mixture. Blend them well.

Assembling the Cake:

1. Layering: Once the cake layers have cooled, place one layer on a serving plate. Spread a generous portion of the prune and almond filling evenly over the top.
2. Stacking: Gently place the second cake layer on top of the filling-covered layer.

CONCLUSIONS:

• Black Cake with Prune Filling offers a delectable journey into the past, where creativity in the kitchen led to the creation of unique and memorable desserts. As you enjoy each forkful of this moist chocolate cake with its sumptuous prune and almond filling, you’re savoring not only a delicious treat but also a slice of culinary history that celebrates the art of making the most out of simple ingredients.