Chocolate + plums: an unusual combination. By Beatrice Peltre. La Tartine Gourmande.
chocolate and plum almond cake
by beatrice peltre, la tartine gourmande (p.233)
6 tbs (90g.) unsalted butter, plus 1 ts for the plums and more for the mold
2 red plums, pitted and sliced (table etc. : i used more)
1/3 cup (70 g.) blonde cane sugar, plus 2 tbs for the plums
1/4 ts ground cinnamon
dash of cognac or brandy
2 oz (60 g.) dark chocolate (64% cocoa content)
2/3 cup (80 g.) almond meal
1/3 cup (50 g.) amaranth flour
pinch of sea salt
1/2 ts baking powder
1/2 ts baking soda
2 large eggs
1/2 ts pure vanilla extract
confectioner's sugar to dust (optional)
1. Preheat oven to 350F (180C).
2. Butter the mold and line it with parchment paper. Set aside.
3. In a frying pan, melt 2 tablespoons of the butter over medium heat. Add the plum slices along with 2 tbs of the sugar and the cinnamon. Cook for 2 minutes on each side. Remove from heat and set aside.
4. Melt the chocolate with 6tbs butter (90 g.) in a bain-marie. Set aside.
5. In a bowl, combine the almond meal, amaranth flour, sea salt, baking powder, and baking soda. Set aside.
6. In the bowl of a stand mixer, beat the eggs with 1/3 cup sugar until the batter is light and pale in color.
7. Stir in the vanilla, then the melted chocolate and the flour mixture, until just combined.
8. Pour the cake batter into the mold and arrange the slices of plums on top.
9. Place the cake in the oven and bake for 25 minutes, or until the blade of a knife inserted in the middle comes out dry. Remove from the oven and let cool before unmolding.
10. Dust with confectioner's sugar and slice between the plums to serve.