50g dark chocolate (minimum 70% cocoa solids) chopped
1 large orange
75g dried prunes
100g soft brown sugar
1 tsp vanilla extract or vanilla bean paste
zest of a small orange or half a large
1 large egg
1 large egg white
100g plain flour
50g self-raising flour
50g cocoa powder
100g dried apricots chopped into tiny pieces or dried cranberries
You will also need a 4X 8 inch baking tin, greased and lined with baking parchment
Preheat the oven to 170ºC/325ºF/gas mark 3
Start by placing the whole orange in a pan of cold water and bring to the boil, drain and repeat twice, retaining the last poaching liquid until later. Cut the orange in half and pop into a food processor with the prunes, blitz until you have a smooth paste. Add the chocolate chips & orange zest to the hot paste, leave to cool slightly.
Next add the egg & egg white and the vanilla, pulse to combine. Add the flours and cocoa and 3 tbsp of the poaching liquid, blend until smooth and combined, fold in the apricot pieces.
Spoon into the prepared tin. Spread level with a palette knife and bake on the middle shelf of the preheated oven for 20-22 minutes.
Leave to cool in the tin and then cut into squares and dust with icing sugar.