INGREDIENTS
Port-soaked prunes:
150ml Marsala or port
200g prunes, roughly chopped
Cake:
300g dark chocolate
180g ground almonds
6 egg whites
200g caster sugar
Black pepper Chantilly cream:
300ml fresh cream
2 heaped tbsp icing sugar
Freshly ground black pepper, to taste
To serve:
Poached quince slices & fresh plums
TO MAKE THE SOAKED PRUNES
Place the prunes and port in a non-reactive bow land leave to soak overnight.
TO MAKE THE CAKE
1) Preheat oven to 180C (350 °F) fan bake. Grease and line a 26cm spring form cake tin.
2) Melt the chocolate, preferably using a double boiler/water bath method.
3) Stir the almond flour, the soaked prunes and liquor gently into the melted chocolate.
4) Beat the egg whites in an electric mixer until beginning to stiffen. With the mixer running, gradually add the sugar and whisk until the mixture becomes slightly shiny.
5 Carefully fold meringue mixture into the chocolate mixture.
6) Spoon chocolate mixture into the tin and bake for around 35 mins or until an inserted skewer comes out clean.
TO SERVE
1) Whip the cream with the icing sugar and grind over some fresh pepper.
2) Dollop thick shiny chocolate ganache on the top of the cake.
3) Smear over the ganache, arrange the fruit on top and serve with the sweetened black pepper cream.
4) Alternatively, dust the top with good quality cocoa powder and serve with fresh fruit & a generous dollop of the spiced cream.
