Whipping the egg whites is the most intensive task in this recipe, otherwise simply fold in the ingredients and bake! Easy and delicious and the prunes make the intense chocolate experience special!

1. Halve the prunes with scissors or knife and put prune halves in a small bowl. Add the brandy over the top and let soak in for 30 minutes.

2. Preheat the oven to 375F (or with fan to 330F.)

3. Grease a 9-inch cake pan or springform pan.

4. Put the cocoa, chocolate, butter and 140g sugar in a pan, add 100ml hot water and gently heat and stir with a wisk until the mixture is smoothand chocolate melted. Leave to cool slightly.

5. Whisk the egg whites to soft peaks.

6. Gradually whisk in 35g sugar into the egg whites.

7. Sift the flour and cinnamon over egg white mixtrue, and gently fold in with a metal spoon, until combined.

8. Add the chocolate mixture and fold in until combined.

9. Pour the mixture into the pre-greased tin and arrange the prunes over the top (they will sink in during the baking).

10. Bake for about 30 minutes until just firm.

Serve with cream or crème fraîche.