Flourless chocolate cake with greengage compote & marscapone

1.Clean and pit plums. Add plums, water and sugar to a medium saucepan over medium-low heat and gently stir to dissolve the sugar.

2.Once it’s dissolved, turn up heat and bring to the boil and cook for 5 minutes or until the plums have softened.

3.Set aside to cool. Once cool – transfer to a serving jar.

4.Will keep in the fridge for a week.

5.Grease and line a 28cm cake tin

6.Preheat oven to 170°C fanbake

7.Beat together the egg yolks with the sugar until pale and fluffy.

8.In a double boiler (if in a hurry use the microwave), melt the chocolate and the butter together, stir to combine and allow to cool slightly.

9.Whip the egg whites until stiff.

10.Fold the slightly cooled chocolate mixture into the egg mixture until well combined.

11.Next, carefully fold in the egg whites until only just combined. Be careful not to knock too much of the air out of the mixture.

12.Pour batter into prepared tin and bake for about 25-30 minutes or until a skewer comes out clean when you test it. After a few tries, you’ll know by looking at it when it’s ready – the sides gently pull away from the tin and it hardly wobbles.

13.Allow to cool in the tin. When it’s cool, transfer to a cake stand and dust the top with cocoa powder.

14.Decorate with foraged berries and plum tree leaves.

15.Serve at room temperature with the mascarpone cream and greengage conserve.