Start this recipe the day before by placing the chopped prunes and orange juice in a bowl and soak together overnight, for the prunes to absorb the orange juice. The following day, when you are ready to mix the cake, sift the flour, cocoa powder and baking powder together in a bowl and put aside. In a large bowl, cream the butter and diabetic sugar together till light and fluffy. Stir in the eggs, one at a time, adding in a tablespoon of the flour mixture with the third egg. Finally, add in half the buttermilk, and half of the flour mixture and mix well. Add in the remaining buttermilk and flour, along with the soaked prunes, and mix together till smooth. Place the cake mixture into a 23cm square cake tin which is greased and lined with baking paper. Place the cake tin in the oven at 180`c, for 35-40 minutes. To check that the cake is cooked, insert a skewer and if it comes out clean the cake is cooked. Remove the cake from the oven and allow to cool completely in the tin, on a wire rack. When the cake has cooled down, remove it from the cake tine, but do not remove the baking paper from around the edge. Next, melt down the diabetic chocolate and spread all over the top of the cake. Place the cherries around the top edge of the cake into the chocolate and allow to set. When the chocolate has completely set, remove the baking paper and place the diabetic chocolate cake with prunes on your serving plate. Suggested accompanying wine: DELICATA Casella Moscato sweet white wine