Chocolate ,Prune and Armagnac Cake

I remember a moment in the film "Brubaker"where Robert Redford,playing a new prison governor,turned down a "chocolate pruney cake."-Perhaps he was waiting for a better recipe-here is one from T.V.cook,Delia Smith:

150g dark,grated chocolate.75g pitted pruneaux d'Agen,chopped and soaked overnight.
3 fl oz (75 ml) Armagnac
150g butter
150g golden caster sugar
5 large eggs, separated
150 g ground almonds
9 mini Easter eggs, to decorate
200 ml crème fraîche, to serve

For the icing:

110 g dark chocolate (75 per cent cocoa solids), broken into pieces
3 tablespoons Armagnac
1 level tablespoon double cream

Pre-heat the oven to gas mark 3, 325°F, 170°C.

You will also need an 8 inch (20 cm) square cake tin, generously brushed with melted butter and the base and sides lined with silicone paper (baking parchment). See How To Line a Cake Tin.

First cream the butter and sugar until pale, light and fluffy. Lightly beat the egg yolks together and then add them to the mixture, bit by bit. Then carefully fold in the ground almonds, grated chocolate and the chopped soaked prunes along with any of the soaking liquid.

Now, whisk the egg whites with either an electric hand whisk or a balloon whisk until they form soft peaks – not too stiff – and fold them into the chocolate mixture. Spread the mixture into the prepared tin and bake in the centre of the oven for about 55 minutes to 1 hour or until it feels springy in the centre. Leave the cake to cool in the tin, then loosen the edges and turn it out on to a wire rack and strip off the lining paper, turning it the right way up afterwards. Then, sprinkle the surface of the cake with one of the 3 tablespoons of Armagnac.

Now put the broken-up chocolate in a heatproof bowl, which should be sitting over a pan of barely simmering water, making sure that the bowl doesn’t touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly, which should take about 5 minutes. When it’s melted, take it off the heat and stir in the cream and the second tablespoon of Armagnac. Now spread the cake with the chocolate icing and decorate with mini Easter eggs.

When the icing has set, cut the cake into nine squares. Mix the remaining tablespoon of Armagnac into the crème fraîche and serve with the cake.