CHOCOLATE, PRUNE AND ALMOND CAKE

Steps:

• Line a 20 cm square cake tin. Melt 225 g of the chocolate and all the butter together in a heavy-based pan over a low heat. Spread the nuts on a grilling tray and toast until the skins begin to blister. Rub the nuts with a cloth, discarding the skins, then return the nuts to the grill til golden brown. When the chocolate is melted, remove from the heat and stir in the nuts, prunes and eggs. Spoon the mixture into the lined cake tin and leave to set in the fridge overnight.
• When completely set, remove from the tin and peel off the paper. Melt the remaining chocolate in a bowl over a pan of genly simmering water then pour the chocolate over the cake and return the cake to the fridge to set. With a large heavy knife, cut the cake in half. Then cut each half into 6 slices making 12 slices in total.