Chocolate cake with spicy plums

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 7-10 Tbsp Fat and flour
  • 375 g soft butter/margarine
  • 375 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 6 Eggs (Gr. M)
  • 200 ml Egg liqueur
  • 375 g Flour
  • 2 coated Tsp Baking Powder
  • 100 g chopped almonds
  • 150 g Dark chocolate
  • 150 g Whipped cream
  • 1 1/2 cubes (40 g) white plate fat (e.g. palmine)
  • 1 glass (720 ml) Plums
  • 1 coated tablespoon of cornflour
  • 2 Star Anise
  • 1 Small cinnamon stick
  • 7-10 Tbsp peel of 1/2 untreated orange
  • 7-10 Tbsp Cocoa

Directions

  1. 1

    Grease the star-shaped pancake tin (approx. 2.5 l capacity) or other pancake tin (approx. 2.5 l capacity). Dust with flour. Cream fat, sugar, vanillin sugar and 1 pinch of salt. Stir in eggs one by one, then liqueur. Mix flour, baking powder and almonds, stir in portions briefly. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour (in the pan for about 1 1/4 hours). Cooling down

  2. 2

    Break the chocolate into pieces for the icing. Melt with cream and plate-fat while stirring at low heat. Cool for 10 minutes, then chill for about 30 minutes until it thickens. Stir more often during this process. Spread over the cake. Chill for about 3 hours.

  3. 3

    Drain the plums and collect the juice. Mix 6 tablespoons of juice and starch. Boil up the rest of the juice, aniseed, cinnamon and peel. Stir in starch, bring to the boil briefly. Fold in plums. Dust the cake with cocoa. Add plums warm or cold

Nutrition Facts

KCAL
410 kcal
CARBS
39 g
FATS
23 g
PROTEINS
5 g