MOIST CHOCOLATE POTATO TRUFFLE CAKE

Preparation Method :

• Line base and side of deep 22 cm round cake pan with a layer of baking paper, bringing paper 5 cm above edge of pan.
• Combine brandy and prunes in small bowl; stand 30 minutes.
• Beat butter and sugar in medium bowl with electric mixer until light and fluffy.
• Add eggs 1 at a time, beat until combined.
• Stir in sifted flour and cocoa, prune mixture, water and potato in 2 batches.
• Pour mixture into prepared pan, bake in moderate oven about 1 ¼ hours.
• Stand cake 5 minutes before turning onto wire rack to cool.
• Line base and side of same clean cake pan with plastic wrap.
• Level top of cake. Split cake into 2 layers.
• Place 1 layer into pan, spread with partly set filling, top with remaining layer.
• Cover, refrigerate until filling is set. Turn out carefully onto serving plate; dust with extra cocoa, if desired.

Truffle Prune Filling:

• Bring cream to boil in small pan, remove from heat; add chocolate, stir until smooth and melted.
• Stir in egg yolk, brandy and prunes.
• Refrigerate until thick, stirring occasionally so that mixture thickens evenly.