Chocolate Stout Cake

Ingredients:

1/2 cup unsalted butter (1 stick) plus 2 melted Tbs (for coating pan)
1/2 cup stout (do not measure foam)
1/2 cup packed soft pitted prunes (6 oz), chopped
3.5 oz bittersweet chocolate (not unsweetened), chopped
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup packed dark brown sugar
1 teaspoon vanilla

Special equipment: bundt pan

Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter. Bring beer to a boil in a small saucepan and add prunes immediately. Remove from heat and let stand until most of liquid is absorbed. Meanwhile, melt chocolate and remaining stick butter together in a small saucepan over low heat, stirring constantly. Combine flour, baking soda, and salt in a bowl. Beat together eggs, brown sugar, and vanilla until thick (about 2 minutes on high with an electric mixer). Add chocolate-butter mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture. Spoon batter into pan and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes. Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely.

Author: Marin
Source: Gourmet Magazine