The full name of this cake is "Chocolate Armagnac Cake - The Cake that Got Me (meaning Dorie) Fired". One of the fun things about "Baking" is that Dorie has stories throughout that explain how she came to create or alter the recipes. In this story she tells of her job as a pastry chef making desserts for a NYC restaurant and how when she altered the recipe slightly, omitting to tell anyone, she was fired. But she did end up with a delicious variation on a tasty cake recipe.
I used the prunes as called for, but not the Armagnac, instead using Scotch, which was what I had on hand. The batter went together easily, lots of dirty bowl though. I had never flambe-d anything before and given my proclivity for kitchen injuries I was a little concerned. So I involved my husband, just in case I say, caught my hair on fire? I worried over nothing because the flambe(ing) was super easy, I just removed the pan from the stove and lit the alcohol. It took a few minutes for the flames to die down and then that was it, no injuries sustained.
When the cake came out of the oven it smelled and looked divine. And I hadn't even made the glaze yet. I seriously couldn't wait so I cut a tiny little piece out and it was wonderful. The prunes made it extremley moist but there was no overwhelming prune or scotch flavor. Once the glaze was on it was even better. A delicious cake, which is always a success. Thanks to Lyb of And then I do the dishes for this week's selection!