This recipe was first published in Taste magazine.
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Ingredients
Method
1.Place the prunes and port in a non-reactive (eg glass, ceramic, stainless-steel) bowl and leave to soak overnight.
2.Preheat oven to 180°C fanbake. Grease and line a 24-26cm springform cake tin.
3.Melt chocolate in microwave (I give it 40 seconds on high then let it sit, but this will vary depending on your microwave) or in a double boiler over simmering water. Remove from heat and stir in almonds and the soaked prunes and port.
4.Beat egg whites in a mixer until starting to stiffen. With mixer running, gradually add sugar and whisk until slightly shiny. Gently fold this meringue into chocolate mixture.
5.Spoon into tin and bake for around 35 minutes or until a skewer inserted into the centre comes out clean. Let cool in tin.
6.Dust top with good-quality cocoa powder, garnish with cherries or plums and serve with crème fraîche.
