850g can Black Doris plums, drained, halved and stones removed
250g dark chocolate (minimum 60 per cent cocoa solids)
150g caster sugar
Preheat the oven to 150-160°C. Line a 22cm round cake tin with baking paper and grease with butter. Place the plums in the base cut side down then set aside while you make the cake batter.
Place the chocolate and butter in a bowl over a saucepan of simmering water until melted.
In a small saucepan heat 100g of the sugar with 75ml of water until the sugar has dissolved and the syrup has come to the boil. Remove from the heat and cool for a few minutes before stirring into the chocolate.
Beat the eggs with the remaining 50g of sugar until very light and fluffy. Pour in the chocolate and beat until just combined. Carefully pour the mixture over the plums.
Place the tin in a baking pan lined with a clean tea towel and add enough warm water to come halfway up the sides of the tin. Bake for 50 minutes or until the cake has just set (it could take up to another half an hour, depending on your oven).
Test by patting with your hand. It should have a slight wobble and will finish cooking as it cools. Take out of the oven and allow the cake to cool in the water bath before turning out on to a plate and removing the baking paper.
If you are having trouble turning out the cake, warm the tin over a low gas flame to loosen it.