“Add creamy indulgence to this chocolate cake with a hint of blue cheese and boozy sweetness with my ‘pickled’ prunes” – Matt Preston

Prep Time : 0:20 | Cook Time : 0:40 | Total Time : 1:00 | Serving : 12 person.

Ingredients

• Cocoa powder, to dust

• 340g good-quality dark chocolate, finely chopped

• 170g unsalted butter

• 50g blue cheese, plus extra, to serve

• 70g (1/3 cup) caster sugar

• 6 eggs, separated

• 1/4 teaspoon salt

• Double cream, to serve

Boozy prunes

• 400g pitted prunes

• 200ml muscat wine

• 2 tablespoons caster sugar

Method

• Step 1

  For the boozy prunes, place the prunes, muscat and sugar in a saucepan. Stir over low heat for 2-3 minutes or until sugar dissolves. Increase heat to medium. Bring to the boil. Simmer rapidly for 3-5 minutes or until liquid is syrupy. Transfer to a heatproof bowl. Set aside to cool.

• Step 2

  Preheat oven to 170C/150C fan forced. Grease base and side of a 20cm (base measurement) springform pan. Line base with baking paper. Dust side with cocoa.

• Step 3

  Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch the water). Stir in the cheese and half the sugar. Remove from heat. Cool.

• Step 4

  Use a slotted spoon to transfer half the prunes to a chopping board. Coarsely chop prunes. Add prune and egg yolks to chocolate mixture. Stir until well combined.

• Step 5

  Use electric beaters to whisk egg whites and salt in a clean, dry bowl until soft peaks form. Add remaining sugar. Whisk until egg whites hold their shape. Fold a third of the egg whites into the chocolate mixture. Repeat in 2 more batches until just combined.

• Step 6

  Pour chocolate mixture into prepared pan. Bake for 25 minutes (centre will be moist). Turn oven off. Leave in oven to cool completely.

• Step 7

  Dust with cocoa powder. Serve with the remaining prunes, syrup and cream. Top with the extra cheese.