Flourless chocolate cake with roasted plums

Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.

Place the chocolate and butter in a small saucepan over low heat. Stir until the chocolate melts and the mixture is smooth. Set aside for 10 minutes to cool.

Use an electric beater to beat the egg yolks and sugar in a large bowl until pale and creamy. Fold in the chocolate mixture and hazelnut meal.

Beat the egg whites in a clean dry bowl until soft peaks form. Add half the egg white to the chocolate mixture and fold with a metal spoon to combine. Fold in the remaining egg white. Pour into the prepared pan. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.

Increase oven temperature to 220°C. Place the plums, in a single layer, in a baking dish. Top with the extra sugar. Roast for 10-15 minutes or until tender and a syrup forms. Transfer to a heatproof bowl. Set aside to cool.

Cut cake into pieces. Divide cake and plums among serving plates. Top with cream. Drizzle over the syrup to serve.