Preheat an oven to 160 degrees/ gas 3. You’ll need a 20cm springform tin, which you line with parchment paper and set aside.

Cook the prunes in the orange juice until they form a thick syrup which you then blitz with a blender till it is smooth.

Meanwhile, melt the chocolate and the coconut oil in a bowl over a saucepan of hot water, taking care to ensure the bowl never touches the water. When it’s melted, add to the prune mix and blitz once more. Next, whisk the egg yolks until thick, pale and moussey. Fold this into the chocolate/prune mixture.

Whisk the eggs whites till stiff and fold gently into the mixture. Pour into the tin, bake for 25 minutes and then remove from the oven. Let the cake cool and then chill it for 24 hours before serving. Garnish with some twists of orange rind. dkemp@irishtimes.com Food cooked and styled by Domini Kemp and Gillian Fallon