Chocolate and prune cheesecake

• prune dried fruit↗200g g

  pitted, ready to eat

• vodka↗100ml ml
• eggs↗4
• granulated sugar↗320g g
• vanilla extract↗1 tsp tsp
• neutral oil45ml ml

  plus extra for the pan

• Greek yogurt↗150ml ml
• flour↗130g g
• cocoa↗40g g
• baking soda↗5g g
• baking powder↗2.5g g
• coffee↗90ml ml
• cream cheese↗500g g
• potato starch↗5g g
• heavy cream80ml ml
• темний шоколад↗100g

  нарізаний

• масло↗15g
• фісташки↗60g

Step-by-step instructions

1. 1

   Slice the prunes into strips and place them in a bowl with vodka, let sit for an hour to plump up and become more moist.

2. 2

   Preheat the oven to 180 °C (gas mark 4). For the base, mix 1 egg with 160 g sugar, ½ tsp vanilla extract, oil and yogurt. Sift the flour with cocoa, baking soda, baking powder and a large pinch of salt. Combine the wet and dry ingredients, then add the coffee and mix well. Line the bottom of a 24 cm diameter pan with parchment and grease the sides with oil. Pour the batter into the base, place in the oven and bake for 20 minutes.

3. 3

   For the filling, beat the cream cheese with the remaining sugar, potato starch, 3 eggs and ½ tsp vanilla extract. Drain the prunes and add them. Pour the cheese mixture over the base and return to the oven for 50–60 minutes. Cool in the turned‑off oven.

4. 4

   For the topping, bring the cream to a boil, add chocolate and butter. Remove from heat and stir until a smooth creamy mixture forms. Pour the sauce over the cooled cheesecake. Roughly chop the pistachios and sprinkle them on top.