Plum, hazelnut and chocolate cake
Cooking time60 min
This plum, hazelnut and chocolate cake recipe puts forward the most uncomplicated way of making an excellent cake that can be used as a desert or mid-morning coffee snack.
This plum, hazelnut and chocolate cake recipe teaches you how to make a delicious cake in fast manner and you do not need to be an experienced cook to make this dish.
First of all, the oven should be preheated to 180C 160C fan/gas 4.
The base of a cake tin (round 20cm) should be bettered and lined.
Then, 4 plums need to be halved and they should be stoned before setting aside.
The remaining plums must be chopped in a roughly manner.
Take a large bowl and add eggs, flour sugar, butter, baking powder and ground hazelnuts.
Beat using an electric hand mixer or a spoon for 1 to 2 minutes and stop when they turn light and smooth.
Chocolate and chopped plums must be stirred in before tipping into the prepared cake tin. The top must be smoothened.
The plums (halved) should be arranged over the top of the mixture and you need to press them down in a light manner.
Then, hazelnuts can be scattered over and it should be baked for 40 to 50 minutes until the cakes turns firm when touched and top becomes golden.
It should be cooled in tin for 10 minutes and the paper must be removed.
Cool on a wire rack and the jelly should be heated before brushing over the cake top.
- Plums – 500 grams.
- Self-rising flour – 175 grams.
- Butter – 175 grams. (You can keep some extra for greasing).
- Light muscovado sugar – 175 grams.
- Eggs- 3 nos.
- Ground hazelnuts – 175 grams.
- Hazelnuts – 2 tablespoons.
- Baking powder – 1 teaspoon.
- Redcurrant, damson or plum jelly – 2 tablespoons
- Chopped dark chocolate – 50 grams. (It must contain 70% coco)