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Flourless chocolate cake with roasted plums

  • 0:30 Prep
  • 1:05 Cook
  • 8 Servings


  • Melted butter, to grease
  • 200g 70% cocoa dark chocolate, coarsely chopped
  • 150g butter, chopped
  • 5 eggs, separated
  • 155g (3/4 cup) caster sugar
  • 155g (1 1/2 cups) hazelnut meal
  • 12 ripe plums, halved, stone removed, quartered
  • 2 tablespoons caster sugar, extra
  • Double cream, to serve


  • 1
    Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
  • 2
    Place the chocolate and butter in a small saucepan over low heat. Stir until the chocolate melts and the mixture is smooth. Set aside for 10 minutes to cool.
  • 3
    Use an electric beater to beat the egg yolks and sugar in a large bowl until pale and creamy. Fold in the chocolate mixture and hazelnut meal.
  • 4
    Beat the egg whites in a clean dry bowl until soft peaks form. Add half the egg white to the chocolate mixture and fold with a metal spoon to combine. Fold in the remaining egg white. Pour into the prepared pan. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
  • 5
    Increase oven temperature to 220°C. Place the plums, in a single layer, in a baking dish. Top with the extra sugar. Roast for 10-15 minutes or until tender and a syrup forms. Transfer to a heatproof bowl. Set aside to cool.
  • 6
    Cut cake into pieces. Divide cake and plums among serving plates. Top with cream. Drizzle over the syrup to serve.

Source: taste.com.au


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