Made using our Dark Chocolate Drops for baking, this rich, sweet and sticky plum cake definitely fixes that chocolate craving! Enjoy an indulgent slice with a coffee or serve warm as a dessert with custard or a scoop of vanilla ice cream.
Ingredients
- 175g butter
- 175g dark brown sugar
- 3 eggs
- 175g almond flour
- 125g self raising flour
- 50g cocoa powder
- 1 tsp baking powder
- 75g Lily O’Brien’s Dark Chocolate Drops, roughly chopped
- 400g plums, cut in half
- 2 tbsp red currant jelly
Method
- Preheat the oven to 180C/160C Fan.
- Grease a medium sized loose-bottom cake tin and and line the base with a piece of baking parchment.
- Beat together the butter and brown sugar until light and fluffy. Whisk the eggs together in a separate bowl and then combine with the rest of the mixture.
- Fold in the almond flour, self raising flour, cocoa powder and baking powder, then gently fold in the roughly chopped chocolate drops until evenly distributed.
- Transfer the thick mixture into the prepared tin, levelling the surface with a spatula, then arrange the plums, pushing them down into the mixture slightly over the surface.
- Place into the oven and bake for an hour or until a skewer pushed into the centre comes out clean.
- Cool completely in the tin then transfer to your serving plate. Melt the red currant jelly in a small pan (or heat briefly in the microwave) then brush the warm jelly over the surface of the cake and plums.
- Serve cold or warm and serve with custard or a scoop of vanilla ice cream.
