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.