Serves 6

INGREDIENTS:

• 50g unsalted butter, plus extra for greasing
• 100g pitted prunes, chopped
• 2 tbsp Cointreau or Grand Marnier
• 250g quality dark chocolate, broken into pieces
• 6 eggs, separated
• 4 tbsp caster sugar
• cocoa powder, for dusting
• 200g raspberries

For the icing:
• 200ml double cream
• 200g quality dark chocolate, broken into pieces

METHOD:

• Preheat the oven to 160°C. Grease and line the base of a 20cm loose-based cake tin or springform tin with greaseproof paper.

• Put the prunes and liqueur in a small saucepan with 1 tbsp water and heat gently until bubbling around the edges. Remove from the heat.

• Put the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water and stir until melted.

• Whisk the egg yolks in a bowl with the sugar for 2 to 3 minutes until slightly thickened.

• Whisk the egg whites in a grease-free bowl until they hold their shape. Stir the melted chocolate mixture, the prunes and any unabsorbed liqueur into the yolk mixture. Immediately fold in a third of the whisked egg whites using a large metal spoon, then fold in the remainder.

• Scoop into the tin, spreading the mixture gently to the edges. Bake for 18 to 20 minutes or until the cake has risen and forms a soft crust. The cake should still feel wobbly underneath when the tin is shaken. Leave in the tin for 10 minutes to cool.

• For the icing heat the double cream until scalding, add chocolate pieces. Remove from the heat and stir gently until melted and smooth. Pour into a bowl and allow to cool in the refrigerator to thicken slightly.

• Carefully transfer the cake to a serving plate. Drizzle with the icing, dust with the cocoa powder and scatter with the raspberries.

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