Dark Chocolate Plum Cake
Servings:*
1 9-inch round cakeIngredients
- 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
- ⅔ 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
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Heat oven to 350 F.
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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.
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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.
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Fold in the flour, wheat germ, baking powder, cocoa and almond flour, followed by the dark chocolate.
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Pour the mixture into the prepared tin. Arrange the plums decoratively on top, cut side up.
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Arrange the whole pecans decoratively, then sprinkle with the chopped pecans and coconut sugar.
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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.
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Before serving, melt the preserves or jam in a small pan with a splash of water. Brush over the top of the cake.
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Optional: Serve with organic whipped cream sweetened with maple syrup, if desired.