Flourless chocolate cake with roasted plums

 

At their best in March, sweet plums are a super snack but they taste even better roasted and served with moist chocolate cake.

Preparation Time

30 minutes

Cooking Time

65 minutes

Ingredients (serves 8)

• Melted butter, to grease
• 200g 70% cocoa dark chocolate, coarsely chopped
• 150g butter, chopped
• 5 eggs, separated
• 155g (3/4 cup) caster sugar
• 155g (1 1/2 cups) hazelnut meal
• 12 ripe plums, halved, stone removed, quartered
• 2 tbs caster sugar, extra
• Double cream, to serve

Method

1. Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
2. Place the chocolate and butter in a small saucepan over low heat. Stir until the chocolate melts and the mixture is smooth. Set aside for 10 minutes to cool.
3. Use an electric beater to beat the egg yolks and sugar in a large bowl until pale and creamy. Fold in the chocolate mixture and hazelnut meal.
4. Beat the egg whites in a clean dry bowl until soft peaks form. Add half the egg white to the chocolate mixture and fold with a metal spoon to combine. Fold in the remaining egg white. Pour into the prepared pan. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
5. Increase oven temperature to 220°C. Place the plums, in a single layer, in a baking dish. Top with the extra sugar. Roast for 10-15 minutes or until tender and a syrup forms. Transfer to a heatproof bowl. Set aside to cool.
6. Cut cake into pieces. Divide cake and plums among serving plates. Top with cream. Drizzle over the syrup to serve.

Notes

Make it ahead: Prepare to end of step 4 up to 2 days ahead. Store in an airtight container. Cook's tip: If you're using firm plums, they may take more time to soften in step 5. With a twist: Chocolate cake & plum parfait: In step 6, coarsely chop the cake. Layer the cake, cream, plums and syrup among serving glasses.