Bring 125 mL (1/2 cup) water to a boil in a saucepan. Add half of prunes and stir well. Reduce heat to medium and cook prunes, stirring, for about 5 minutes or until a smooth purée is obtained. Pour into a bowl and reserve.
Step 3
In the same casserole, cleaned, bring 250 mL (1 cup) water to a boil. Add teabag, 15 mL (1 tbsp.) sugar, cinnamon stick and orange peel. Infuse for 2 minutes. Remove teabag, cinnamon stick and orange peel. Add remaining prunes and apricots. Cook over low heat for 20 minutes, or the syrup has plumped the fruit. Remove from heat; cover and reserve.
Step 4
In a bowl, stir together flour, remaining sugar, cocoa powder, baking powder, salt and chopped chocolate. Reserve.
Step 5
In a separate bowl, mix eggs, prune purée, milk, margarine and vanilla.
Step 6
Add liquid ingredients to dry ingredients and stir until batter is smooth and blended. Pour into a greased loaf pan measuring 22 cm x 11.5 cm x 6.5 cm (8½ in. x 4½ in. x 2½ in.). Bake in the oven for 60 minutes, or until a toothpick inserted into the centre comes out clean.
Step 7
Serve one slice of chocolate loaf per person, along with poached fruit.
We use Cookies to create the most secure and effective Website experience for our customers. For more information about Cookies and how you can disable Cookies, visit our privacy policy page.Learn More
