Ready Time: 45 mins

Preparation Time: 15 mins

Cooking Time: 30 mins

Serves: 12


Dark cocoa powder for dusting


  1. Soak prunes in black tea.
  2. Place chocolate and butter into a large heatproof microwave-safe bowl, press the MELT CHOCOLATE button on the shortcuts panel and turn the AMOUNT dial to 250g. Press START button to commence melting. Once finished take out and stir mixture until smooth and well combined.
  3. Beat in eggs, both sugars and mix well.
  4. Sift flours, baking powder and cocoa together and fold through chocolate mixture.
  5. Fold through walnuts, prunes with remaining soaking liquid and sour cream and mix until just combined.
  6. Pour into a 20cm x 23cm heat-proof microwave safe Pyrex dish lined with baking paper.
  7. Smooth the surface with a spatula and elevate baking dish by placing dish on a microwave-safe rack or upturned cup.
  8. Select 80% power and dial up 20 minutes. Press START button. Cook until just cooked through; centre will be soft. Remove and cool completely before cutting into 12 squares. Dust with cocoa powder.

 Note: This recipe works better with dark cooking chocolate. The 250g MELT CHOCOLATE setting was used as butter and chocolate melted together will increase the temperature and melt chocolate faster.