1 tsp lemon juice
175g/6oz plain flour
150g/5½oz ready-to-eat prunes (ideally d’Agen), cut into quarters
2 tbsp cocoa powder
2 tbsp icing sugar
1 tsp vanilla extract
75²µ/2Β½΄Η³ϊ dark chocolate, broken into small pieces
100g/3Β½oz cold unsalted butter, cut into roughly 1cm/Β½in dice
125ml/4fl oz double cream
2 free-range medium eggs, beaten
1 free-range egg, yolk only
200g/7oz mascarpone
1 tbsp brandy