Chop the prunes and soak in whisky for 1 hour. Heat the oven to 180C and butter a 20cm deep-sided cake tin.

Beat the egg yolks, sugar and vanilla for 4 minutes until pale.

Melt the chocolate in a small heatproof bowl set over a pot of barely simmering water. When half-melted, remove the pot from the heat, add the chopped butter and stir gently until melted. Add the chocolate mixture to the beaten eggs, then sift in the flour. Add the prunes and whisky.

Beat the egg whites until peaky, and fold gently into the mixture. Pour into the baking tin and bake for 30-35 mins until crusty on top and still a bit soft inside. Cool in the tin, then remove.

For the icing Melt the butter in a heatproof bowl set over a pan of simmering water. Add the chopped white chocolate, remove from the heat and stir gently until smooth and thick. Spread the icing over the top of the cake. Arrange truffles on top and leave to set.

This recipe is featured in the book, Winter which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store