125g butter, cubed
150g dark chocolate
500g caster sugar
375g plain flour
60g self raising flour
75g cocoa powder
1 whole egg and 2 egg whites lightly beaten
Heat the oven to 160°c. Grease a tin and line with baking paper.
Puree prunes adding 1 tbsp of hot water for smoothness. Put in a large mixing bowl. Add the brandy, butter, chocolate, sugar and 250ml boiling water. Put the rest of the water in a saucepan and place the bowl on top until the chocolate melts. Leave to cool for 2-3 minutes.
Sift both flours and cocoa into a large bowl and make a well. Pour in the chocolate mixture then add the whole egg and the egg whites and best to a smooth batter. Bake for 1 hour 15 minutes.