Prune & chocolate torte

• no-soak prunes↗250g g

  halved

• brandy↗4 tbsp tbsp
• cocoa powder↗25g g
• plain chocolate↗100g g

  (at least 70% cocoa solids), in pieces

• butter↗50g g
• golden caster sugar↗175g g
• large egg whites↗4
• plain flour↗85g g
• ground cinnamon↗1 tsp tsp
• lightly whipped cream or crème fraîche

  to serve

Step-by-step instructions

1. 1

   Put the prunes and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.

2. 2

   Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g/5oz of the sugar in a pan, add 100ml/31⁄2fl oz hot water and gently heat until the mixture is smooth. Leave to cool slightly.

3. 3

   Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.

4. 4

   Pour the mixture into the tin and arrange the prunes over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 30 minutes until just firm. Serve with cream or crème fraîche.