Plum-Topped Chocolate Kuchen |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Plums star in this rich cake. Four to five medium plums will yield 2 cups sliced. âPatricia Harmon, Baden, Pennsylvania Ingredients:
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 king arthur unbleached 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 |
Directions:
1. In a small bowl, combine the plums, wine and honey; let stand 30 minutes.
2. 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.
3. 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.
4. Drain plums, reserving 2 tablespoons liquid. Arrange plums over batter; drizzle with reserved liquid. Combine cinnamon and remaining sugar and hazelnuts; sprinkle over top.
5. Bake 35-40 minutes or until a toothpick inserted near 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. Yield: 12 servings.
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