Plum-Topped Chocolate KuchenPlums star in this rich cake. Four to five medium plums will yield 2 cups…
Plum-Topped Chocolate Kuchen
2 cups sliced fresh plums 1/4 cup port wine 1 tablespoon honey 1/2 cup butter, divided 5 tablespoons finely chopped hazelnuts, divided 2 ounces unsweetened chocolate, coarsely chopped 2 eggs 2/3 cup plus 3 tablespoons sugar, divided 2 tablespoons 2% milk 1-1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon Whipped cream and confectioners’ sugar, optional
In a small bowl, combine the plums, wine and honey; let stand 30 minutes.
Meanwhile, grease bottom and 1 in.
up the sides of a 9-in.
springform pan with 1 tablespoon butter.
Sprinkle with 3 tablespoons hazelnuts.
Place pan on a baking sheet; set aside.
Preheat oven to 375°.
In a microwave, melt chocolate and remaining butter; stir until smooth.
Cool to room temperature.
In a large bowl, combine eggs, 2/3 cup sugar and milk.
Add chocolate mixture.
Combine flour, baking powder, salt and baking soda; gradually add to chocolate mixture just until combined.
Transfer to prepared pan.
Drain plums, reserving 2 tablespoons liquid.
Arrange plums over batter; drizzle with reserved liquid.
Combine cinnamon and remaining sugar and hazelnuts; sprinkle over top.
Bake 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of pan to loosen.
Serve warm or cold.
Garnish with whipped cream and confectioners’ sugar if desired.
Nutrition Facts 1 slice:
- 263 calories, 13g fat (7g saturated fat), 56mg cholesterol, 286mg sodium, 34g carbohydrate (19g sugars, 2g fiber), 4g protein.