Preparation

• To prepare the plums, place the sugar, port and water into a large saucepan and bring to the boil, simmer rapidly for 5 minutes. Add the plums to the saucepan with the rosemary and simmer gently for about 4 minutes until just tender but still keep their shape.

• Remove the plums with a slotted spoon and set aside on a clean plate and simmer the syrup rapidly until it reduces by two thirds. Allow the syrup to cool and return the plums into the syrup.

• To make the torte, preheat the oven to 180°C/fan 160°C/gas 4. Brush the sides of a 20cm spring form tin with melted butter and line the base with parchment. Wrap a piece of foil around the outside of the tin and sit it in a deep roasting tin. Place the butter, chocolate and red wine into a bain marie (a ceramic bowl over a saucepan of simmering water).

• Whisk the eggs in a mixer and add the sugar gradually until tripled in volume. Add the butter chocolate mixture into the egg mix. Then fold in the flour, ground almonds and a pinch of cinnamon into the mix. Pour into the prepared spring form tin and transfer to the preheated oven. Add about a litre of boiling water to the roasting tin.

• Bake for 35 to 40 minutes until just set. The torte should have a slight “wobble” to the top. Transfer to a cooling rack, unwrap the foil and leave to cool completely.

• To make the ganache, add the chocolate, cream and wine into a medium saucepan and heat over a low heat, stirring from time to time. Leave to cool completely. When the torte is cold, slide it onto a cake stand and spread the ganache over the top.

• Carefully place the poached plum halves on top, drizzle over a little syrup. Arrange sprigs of rosemary around the outside of the torte, dust with a little icing sugar and serve.