The very best way to serve it is slightly
warm, with lavish spoonfuls of lightly
whipped cream or crème fraîche.
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.
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.
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.
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.