150 g (5 oz) plain dark chocolate (70% cocoa solids), broken into small pieces
4 tablespoons brandy
125 g (4 oz) ready-to-eat prunes, roughly chopped
100 g (3 1/2 oz) unsalted butter, diced
4 eggs, separated
100 g (3 1/2 oz) caster sugar
50 g (2 oz) plain flour
1 teaspoon baking powder
whipped cream, to serve
cocoa powder, for dusting
Base-line a 20 cm (8 inch) round springform cake tin with nonstick baking paper. Melt together the chocolate, brandy, prunes and butter in a heatproof bowl set over a saucepan of gently simmering water.
Meanwhile, place the egg yolks and sugar in a bowl and whisk with a hand-held electric whisk until pale and thick and the whisk leaves a trail when lifted above the mixture. Fold in the flour and baking powder. Add the melted chocolate mixture, stirring gently to combine.
Whisk the egg whites in a clean large bowl with a hand- held electric whisk until stiff, then lightly fold into the chocolate mixture.
Spoon into the prepared tin and place in a preheated oven, 180°C (350ºF), Gas Mark 4, for 20 minutes or until risen and set on top, but still soft in the centre. Leave to cool in the tin for a few minutes.
Place the torte on a serving plate and serve immediately with whipped cream and a dusting of cocoa powder.