Chocolate, Prune and Armagnac Cake
"This is the very lightest chocolate cake of all, the reason being that no flour is used – it's simply made with eggs and cocoa powder. It's very fragile, almost soufflé-like, but once you've tried it you'll never want any other kind. Don't forget to start this a couple of days ahead if possible by heating the prunes with the Armagnac and leaving them to soak up all the delicious flavour...."
INGREDIENTS
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6 large eggs, separated
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5 oz (150 g) golden caster sugar
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2 oz (50 g) cocoa powder, sifted
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14 oz (400 g) pitted pruneaux d'Agen, soaked overnight (or longer if possible) in 4 fl oz (120 ml) Armagnac (see above)
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1 level tablespoon crème fraîche
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5 oz (150 g) dark chocolate (75 per cent cocoa solids), broken into pieces
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1 level tablespoon crème fraîche
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