Plum and Chocolate Cakes | At Down Under | Viviane Perenyi

I can’t say there’s a lot of baking done those days. Might be the constant warm weather or maybe the erratic oven I have that deter me from one of my favourite pastime…
Lately, I spent my time preparing editorial photo shoots and meeting lovely people along the way. So in the kitchen, it stays simple.

After putting my hands on some Whittaker’s chocolate though, the idea of making a chocolate cake was quick to follow. It’s ages we didn’t have any chocolate cake, I said to Paprika.
So here they are, baked in muffin tins, these plum and chocolate cakes are a free interpretation of the recipe in Béa’s cookbook. Plum and chocolate is a lovely combination and useless to say the cakes disappeared quickly.

Plum and Chocolate Cakes | At Down Under | Viviane Perenyi

Plum and Chocolate Cakes (makes 10-12)

100 gr almond meal
30 gr wholemeal flour (or amaranth flour for a gluten-free cake, as in the original recipe)
2 eggs
3 small plums, pitted and sliced
70 gr sugar
75 gr chocolate
5 tbsp olive oil (or 90 gr unsalted butter, as in original recipe)
1 pinch salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp fruit brandy

Preheat oven to 180ºC (350ºF).
Melt the chocolate with olive oil in a bain-marie and set aside. In a bowl, combine the almond meal, flour, salt, baking powder and baking soda.
With a hand-held mixer whip eggs and sugar until the batter is light and pale in colour. Stir in the fruit brandy, then the melted chocolate and the flour mixture, until just combined. Pour the cake batter into muffin moulds lined with paper liner and arrange the slices of plums on top. Place in the oven and bake for 20 minutes or until the blade of a knife inserted in the middle comes out dry. Remove from the oven, lightly brush plum slices with honey and let cool before removing from moulds.