Preheat the oven to 350°F (180°C). Butter an 8-inch (20cm) round cake pan and line the bottom with parchment paper.

In a small pot over the stove in a microwave-safe bowl, combine the prunes and rum and heat until the rum is steaming. Cover to prevent evaporation and set aside.

In another small pot over the stove or in the microwave, melt the chocolate and butter together. Let cool.

In a separate bowl, beat the eggs, yolks, sugar, cinnamon, and cardamom together until creamy.

Once cooled, beat the rum and chocolate mixtures into the eggs, then fold in the flour until just fully combined. Spread the batter evenly into the cake pan.

Bake for 30-35 minutes. Remove when a knife inserted into the center still has some moist crumbs attached. It may seem slightly underdone.

Let cool for about 30 minutes. Serve warm with some Homemade Whipped Cream or vanilla ice cream.

Store in an airtight container at room temperature for up to three days. For longer storage, freeze for up to 2 months.