Preheat oven to 180°C. Grease and line base of a 20cm springform pan. Dust lightly with flour.
Place chocolate, butter, sugar and rum in a heatproof bowl. Place over a saucepan of simmering water and stir for 4-5 minutes, until melted and smooth. Remove from heat. Fold through ground almonds and egg yolks.
Whisk eggwhites until firm. Stir 2 tablespoons of eggwhites into chocolate mixture. Gently fold in remaining.
Pour mixture into prepared pan and top with 8 prunes. Bake for 5 minutes. Arrange remaining prunes on top of torte. Bake for another 45 minutes, until firm. Cool in pan for 5 minutes, before removing to cool completely. Dust with icing sugar to serve.