1 espresso cup of coffee, about 80 ml
120g prunes, diced
60ml Tia Maria
170g plain chocolate
120g butter, cubed
5 large eggs, separated
120g caster sugar
2 teaspoons vanilla essence
1 teaspoon cornflour, sifted
Put the diced prunes in a bowl and pour over the coffee and Tia Maria. Cover and leave the mixture to infuse overnight.
Set the oven to 170ºC. Put the butter and chocolate in a heatproof bowl and melt over a simmering pan of hot water, stirring occasionally. Set aside.
In a bowl, whisk together the egg yolks and caster sugar until thick and creamy. Stir in the vanilla essence, the prune mixture and the melted chocolate.
With a clean whisk and fresh bowl, whisk the egg whites until stiff and fold into the chocolate mixture with the sifted cornflour.
Pour into a greased and lined 20cm spring sided cake tin. Bake in the centre of the oven for around 50 minutes or until springy to the touch.
Leave to cool. Dust with cocoa powder and serve with a generous amount of clotted cream.