- 150g (5oz) pitted prunes
- 100g (4oz) dark chocolate, in chunks
- 1 large, free-range egg, beaten
- 150g (5oz) light muscovado sugar
- 3tbsp cocoa powder
- 75g (3oz) plain flour
- you will need
- 20cm (8in) square cake tin, lined with baking parchment
Put the prunes into a bowl and cover with boiling water. Leave to soak for at least 2 hours or overnight. Transfer to a saucepan with 50ml (2fl oz) of the soaking liquid, heat and simmer gently for about 10 minutes, until around 2tbsp of the liquid remains. Purée and leave to cool.
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Melt the chocolate in a bowl over a pan of hot but not simmering water. In another bowl, beat together the prunes, egg and sugar. Sift in the cocoa and flour with a pinch of salt and fold in gently. Pour the melted chocolate over and stir in gently.
Tip the mix into the tin. Bake for 25 to 30 minutes. When cool, cut into squares. Serve with physalis and half-fat crème fraîche.