cooking oil spray, to grease
200g dark cooking chocolate, chopped
150g butter, chopped
50g caster sugar
50g brown sugar
½ tsp fine salt
1 Tbsp espresso
4 large free-range eggs
1 ½ cups almond meal
½ tsp baking powder
icing sugar mixture, to dust
dried rose petals, to garnish
clotted cream, to serve
sparkling wine, to serve
For the stewed plums:
5 ripe blood plums, sliced
1 tsp maple syrup
½ tsp vanilla bean paste
20g butter, chopped
Preheat oven to 180C. Grease a 21cm round spring-form cake tin with oil and line with baking paper. Put chocolate and butter in a large stainless steel bowl over a pot of simmering water, ensuring the water doesn’t touch the base of the bowl. Stir until chocolate and butter has melted and combined. Stir in sugars, salt and espresso, and continue to stir until the sugar has dissolved. Remove from the heat.
Separate your egg yolks from your whites, ensuring your utensils are squeaky clean, and beat the egg whites in a large bowl using electric hand beaters until stiff peaks form.
In a second large bowl, combine almond meal, baking powder and chocolate mixture. Stir in egg yolks, and mix well.
Gradually, mix in the beaten egg whites, spoon by spoon, until completely combined, and you are left with a fluffy batter.
Pour batter into prepared tin and bake or 35-40 minutes. Remove from oven and set aside to cool in tin.
Whilst the cake is cooking make plums. Put all ingredients into a medium saucepan. Cover and cook on a gentle low-medium heat until they soften and become juicy. Remove from the heat.
Remove cooled cake from tin and transfer to a serving tray or platter. Spoon over the stewed plums. Dust with icing sugar and garnish with rose petals.
Serve with clotted cream and enjoy with a glass of sparkling in a Mansion flute.