12 servings.

3/4 lb. soft-pack pitted prunes, cut into raisin-size pieces
1/3 c. cognac or brandy
3 tbsp. sugar
9 oz. semi-sweet chocolate, coarsely chopped
5 tbsp. cognac or brandy
2 tsp. instant coffee powder
14 tbsp. (1 3/4 sticks) unsalted butter, cut into tbsp.
3/4 c. sugar
14 tbsp. unbleached all-purpose flour
1 tsp. cinnamon
3/4 tsp. ground allspice
5 eggs, separated, room temperature
Pinch of salt
Pinch of cream of tartar
1/4 c. sugar

CHOCOLATE GLAZE:

6 tbsp. whipping cream
4 1/2 oz. semi-sweet chocolate, finely chopped
3 tbsp. cognac or brandy

Combine prunes, 1/3 cup cognac and 3 tablespoons sugar in heavy small saucepan. Bring to simmer, stirring constantly. Remove from heat. Cover and let steep 2 hours.

Melt chocolate with 5 tablespoons cognac and coffee powder in heavy 2-quart saucepan over low heat, stirring constantly. Whisk in butter 1 tablespoon at a time. Mix in 3/4 cup sugar, flour, cinnamon and allspice. Blend in yolks. Cool mixture slightly.

Preheat oven to 350 degrees. Butter 8 to 10 cup kugelhopf or bundt pan; dust with flour. Using electric mixer, beat whites, salt and cream of tartar until soft peaks form. Add 1/4 cup sugar, 1 tablespoon at a time, and beat until almost stiff but not dry. Whisk chocolate mixture to loosen. Gently fold in 1/4 of whites. Fold mixture back into remaining whites. Gently fold in prunes.

Pour batter into prepared pan. Bake until center if firm to touch and a few crumb stick to tester inserted into center, about 1 hour. Cool in pan 25 minutes. Invert onto rack and cool completely. Wrap tightly and let stand at room temperature overnight.

FOR GLAZE: Bring cream to simmer in heavy small saucepan. Remove from heat. Stir in chocolate. Cover and let stand 5 minutes. Add cognac. Cool until glaze mounds slightly on spoon.

Spoon glaze over cake, allowing to drip down sides. Let stand until set.