Sticky Chocolate Plum Cake

Imagine the following scene: comfortably lounging in the garden or on the balcony in pleasant shade. In one hand, you have a cup of your favorite afternoon drink, on the table awaits a slice of sticky chocolate plum cake, and in the other hand, you hold a book. This is how life should be, right?! If you bake this cake, you might have even more compelling reasons to truly enjoy such an afternoon.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 75 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • pieces Butter, unsalted

  • 175 g Butter, unsalted

  • 175 g Sugar, brown

  • 3 pieces Egg, fresh

  • 125 g Wheat flour, white, multi-purpose

  • 0.5 bags Baking powder

  • 50 g Cocoa, powdered, unsweetened

  • 175 g Nuts, almonds

  • 80 g chocolate, dark

  • 400 g Plum

  • 2 spoons Sugar, brown

  • 3 spoons Marmalade, orange

  • 2 spoons Nuts, almonds, blanched

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a round cake tin with a removable base (23 cm in diameter) with butter, and line the bottom with baking paper. In a bowl, sift together the flour, cocoa powder, and baking powder. Add the ground almonds and mix the ingredients well. Roughly chop the chocolate with a knife or cut it into chunks.

  2. In a bowl, using an electric mixer, cream the softened butter and sugar until smooth. Add the eggs and mix until you get a thick, slightly pale yellow mixture. On low speed, mix in the dry ingredients. Finally, fold in the chocolate chunks.

  3. Pour the batter into the prepared tin. Use a spatula or the back of a spoon to spread it evenly over the entire surface and smooth the top. Wash the plums, dry them, and cut them in half. Remove the pits and arrange the halves on top of the batter (cut side up). Gently press the plums into the batter with your fingers. Sprinkle the cake with sugar and bake in the preheated oven for 60 to 75 minutes. The cake is done when a skewer inserted into the batter comes out clean. Let the baked cake cool in the tin.

  4. Heat the marmalade in a small pot. Add a little water to make it easier to spread. Remove the cooled cake from the tin and place it on a nice plate or platter. Spread the warm marmalade over the top and decorate with almond flakes. Wait for the marmalade to cool completely, then cut the cake into slices and serve.

Nutrition Information (Per 100g)

  • Calories: 328.63 kcal
  • Fat: 19.37 g
    • Saturated Fat: 7.45 g
  • Carbohydrates: 32.84 g
    • Sugars: 20.53 g
  • Protein: 6.22 g
  • Fiber: 2.98 g