Dark Chocolate Plum Cake
Made with wholesome ingredients for the perfect guilt-free dessert. Wonderful for the holidays!
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Dark Chocolate Plum Cake
Prep Time30 Minutes
0Cook Time75 Minutes
Ingredients
¾ cup unsalted organic butter, melted
¾ cup maple syrup
4 large organic eggs, beaten
¾ cup Bob’s Red Mill organic white unbleached flour, sifted
¼ cup wheat germ
1 tablespoon baking powder
½ cup cocoa powder, sifted
â…” cup almond flour, sifted
4 ounces dark chocolate (60% cocoa solids), roughly chopped
4 large ripe plums, halved
2 tablespoons coconut sugar
3 tablespoons plum preserves or jam
18 whole pecans
½ cup chopped pecans
Directions
- Heat oven to 350 F.
- Grease the bottom and sides of a 9-inch springform cake pan. Line the bottom with a circle of parchment paper. Grease the top of the parchment paper, too.
- Whisk together the melted butter and maple syrup. Gradually whisk in the eggs, making sure the melted butter has cooled enough to not curdle the eggs.
- Fold in the flour, wheat germ, baking powder, cocoa and almond flour, followed by the dark chocolate.
- Pour the mixture into the prepared tin. Arrange the plums decoratively on top, cut side up.
- Arrange the whole pecans decoratively, then sprinkle with the chopped pecans and coconut sugar.
- Bake for 1 hour to 1 hour 15 minutes, or until a knife inserted into the center comes out clean. Cool completely in the pan.
- Before serving, melt the preserves or jam in a small pan with a splash of water. Brush over the top of the cake.
- Optional: Serve with organic whipped cream sweetened with maple syrup, if desired.
Males 9-inch cake.
30 minutes
Prep Time
75 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
Bob's Red Mill Wheat Germ, 12 Ounce
$4.59$0.38/oz
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
TCHO Super Powder Unsweetened Cocoa Powder, 6.7 Ounce
Huge Deal
$4.99 was $6.99$0.74/oz
Pillsbury Almond Flour, 14 Ounce
$10.49$0.75/oz
Ghirardelli Chocolate 60% Cacao Bittersweet Chocolate Premium Baking Bar, 4 Ounce
$5.19$1.30/oz
Large Ripe Avocados, 1 Each
$2.99
Wholesom Organic Coconut Palm Sugar, 16 Ounce
$8.79$0.55/oz
Bonne Maman Plum Preserves, 13 Ounce
$7.69$0.59/oz
L&B Pecan Halves, 4 Ounce
Deal
$4.99 was $5.99$1.25/oz
L&B Chopped Pecans, 8 Ounce
Deal
$8.99 was $9.99$1.12/oz
Directions
- Heat oven to 350 F.
- Grease the bottom and sides of a 9-inch springform cake pan. Line the bottom with a circle of parchment paper. Grease the top of the parchment paper, too.
- Whisk together the melted butter and maple syrup. Gradually whisk in the eggs, making sure the melted butter has cooled enough to not curdle the eggs.
- Fold in the flour, wheat germ, baking powder, cocoa and almond flour, followed by the dark chocolate.
- Pour the mixture into the prepared tin. Arrange the plums decoratively on top, cut side up.
- Arrange the whole pecans decoratively, then sprinkle with the chopped pecans and coconut sugar.
- Bake for 1 hour to 1 hour 15 minutes, or until a knife inserted into the center comes out clean. Cool completely in the pan.
- Before serving, melt the preserves or jam in a small pan with a splash of water. Brush over the top of the cake.
- Optional: Serve with organic whipped cream sweetened with maple syrup, if desired.
Males 9-inch cake.