Selects ripe plums. Wash, cut to quarters, stones removed. In a Teflon pan with a diameter of 24 cm put 5 tbsp sugar peak, plums, 2-3 tbsp water and put on the stove. Boil until consistency of jam rarely, from time to time stirring. The eggs are divided into white and yolk. Egg whites with 1 tbsp sugar is broken down into hard snow. Egg yolks with the remaining 5 tbsp sugar mix to fluffy cream. With gentle stirring add 5 tbsp sifted flour and the egg whites alternately spoon flour, some of the egg white, and stirred with a spoon rather than a mixer. Complete with egg whites. Add vanilla and cinnamon, slightly mix. The resulting mixture quickly and carefully pour over plums straight into the pan (and still hot). If necessary, gently smoothes and immediately put to bake in the preheated oven. Bake about 15-18 minutes without opening the oven as baked sponge cake. Check whether it is ready by puncture with a dry toothpick - it should come out dry from roast. tray is removed from the oven, leave for 5-6 minutes on rack to cool slightly and then turns on the cake plate, covered with a double kitchen towel (paper). Together with napkin carefully drawn from the plate on the grid rack, where cake stand a final cooling. Chocolate is crushed into pieces and melt in a water bath. The cooled cake back into the cake pan and decorate with melted chocolate being smeared slightly and remove. Then remove sprinkle with coconut or ground walnuts. The cake can be eaten immediately.