Recreate this dessert from the Commoner restaurant in Melbourne.
Preheat oven to 160 degrees C.
Melt butter and chocolate in a bowl over a pot of boiling water.
Whisk yolks with half of the sugar until light and fluffy.
Mix into the chocolate butter mix.
Whip egg whites with the salt and remaining sugar until soft peaks. Be careful not to over whip.
Fold whites into chocolate mix carefully.
Pour into a 12cm cake tin lined with parchment paper reserving 1 cup of cake mix for icing.
Bake for 20 – 25 minutes, you want the centre of the cake to still have quite a wobble.
Cool then remove from cake tin and pour remaining mix on top.
Bring wine, sugar and spice to a boil & simmer for 5 minutes.
Pour over the plums in a oven proof dish. Cover with foil and bake in a medium oven for 15 minutes or until tender. Cool.
Garnish a slice of torte with some plums and juice and some dried rose petals.
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