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In a small bowl, beat reserved egg white and brush over surface of cake.
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Use a very light hand on the cut surfaces of cake.
Scoop some of the filling into the center of the cake and use a knife or spatula to spread it over the surface of the cake, stopping about 1/2 in from the edges.
If the layers were cut from one cake after baking, turn the top layer upside down, so the outside surface of the cake is smooth and relatively crumb-free.
3 Bake for 50-60 minutes at 160C/325F/gas mark 3. Baking on a gentler heat prevents the surface of the cake from drying too much.It's ready when a small knife inserted into the centre of the cake comes out with no more than a couple of crumbs stuck to it.
Pour glaze all at once on surface of cooled cake, and smooth with small spatula.
Press a booze-soaked plum into the surface of each cake.
You can assume that the surface of the cake is perfectly horizontal.
Roughly chop the remaining chocolate and lightly push the pieces into the surface of the cake mix.
Use a toothpick to make small holes all over the surface of the cake, right down to the base.
Whisk enough lemon juice into the icing sugar to give a smooth icing that's loose enough to brush over the surface of the cake.
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CEO of Professional Science Editing for Scientists @ prosciediting.com