Chocolate Plum Cake
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 1 hour 5 minutes
Hands On Time: 25 minutes
The sweet, wine-like flavor of plums or pluots pairs beautifully with chocolate in this moist, single-layer cake.
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- 1 tablespoon plus 7 tablespoons unsalted butter, softened, plus more for pan
- 4 pluots or plums (see "Note," bottom left), pitted and halved
- 1 tablespoon plus 1/3 cup granulated sugar
- 1 cup almond meal (see "Note," bottom left)
- 1/4 cup buckwheat or whole-wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher or sea salt
- 3 large eggs, at room temperature
- 3-1/2 ounces dark chocolate (around 64% cocoa content), melted
- 1/4 cup heavy cream
- Garnish: confectioners' sugar
Instructions:Preheat the oven to 350°. Butter a 9-inch round cake pan; then line the bottom with parchment paper and set aside.
In a frying pan, melt 1 tablespoon butter over medium heat. Add the pluots (or plums), cut side down, and sprinkle with 1 tablespoon granulated sugar. Cook 2 minutes and flip onto the other side. Continue to cook 2 minutes. Remove from the pan and set aside.
In a bowl, combine the almond meal, buckwheat flour, baking powder, and salt; set aside.
In the bowl of your food processor, beat the remaining 7 tablespoons butter and 1/3 cup sugar until pale in color. Add the eggs, one at a time, beating well after each. Scrape the sides of the bowl as you go. Stir in the melted chocolate and then the heavy cream.
Add the dry ingredients, and stir until the batter is smooth. Pour the batter into the prepared pan and arrange the sauteed fruit on top, cut side up. Bake until the blade of a sharp knife inserted into the middle comes out clean, 40 to 45 minutes. Let the cake cool 5 minutes before removing it from the pan. Dust with confectioners' sugar.