Step 1

Preheat oven to 150°C. Grease a 22cm springform cake pan, line base and side with baking paper and line outside with 3 layers of foil to make the pan watertight. Place chocolate and butter in a large bowl and place over a saucepan of gently simmering water (don’t let the bowl touch the water) and melt together.

Step 2

Sift almond meal and flour into a bowl with 1 tsp salt flakes. Place sugar in a saucepan with 2 cups (500ml) water and stir to dissolve sugar. Place over medium heat and bring to a simmer, then cook for 12 minutes or until thickened. Remove from heat and cool. Place eggs in a stand mixer fitted with the whisk attachment and whisk for 3 minutes or until pale and fluffy.

Step 3

Add sugar syrup to chocolate mixture and beat to combine. Stir into eggs. Fold dry ingredients into chocolate mixture and stir well. Pour into prepared pan. Place cake pan in a deep roasting pan and add 2cm boiling water to roasting pan. Bake for 1 hour 25 minutes or until edges are set but centre has a slight wobble. Cool to room temperature.

Step 4

For sherry prunes, place ingredients in a saucepan over medium heat and stir to dissolve sugar. Bring to a simmer and cook for 8-10 minutes or until thickened and reduced. Set aside for 30 minutes to cool, then pour over cake. Serve with creme fraiche.