Difficulty: Easy - for beginners
200g Brown Sugar (I only used 150g)
1 Cup Prunes
50g Cocoa Powder
1 teaspoon Vanilla
2/3 Cup Skim Milk
50g Plain Flour
Icing Sugar & Cocoa for dusting
Preheat oven to 180°C. Spray a 22 cm cake tin with oil. Line the base with baking paper.
Place half the sugar, prunes, cocoa powder, vanilla extract and milk in the bowl of a food processor. Blend until smooth.
Beat eggs and remaining sugar with electric beaters until pale and creamy. Stir in chocolate mixture gently, using metal spoon, then sift in flour and fold gently. Transfer the mixture to the prepared tin.
Bake for 35 - 40 minutes, or until a skewer inserted into centre of the cake comes out clean. Cool completely before turning out. The cake will shrink back slightly as it cools.
Serve, dusted with icing sugar and cocoa powder.