This incredible cake is for all the chocolate lovers. The cake starts off with a chocolate cake layered with the silkiest, creamiest chocolate mousse with roasted amaretto plums. The second layer is almond cake, then mousse, finished with chocolate cake and then chocolate mousse again, ahh yes please! But maybe we should talk about the main event, the plums. Tossed with cinnamon sugar, roasted to a caramelized perfection and soaked in amaretto. Really, do I need to explain any more? It’s the perfect treat and completely delicious, I promise!
Ingredients
chocolate sponge cake
- 50 g flour
- 50 g potato starch
- 4 organic eggs
- 40 g cocoa powder
- 1/2 teaspoon baking powder
- 150 g sugar
almond cake
- 125 g ground almonds
- 70 g sugar
- 3 organic eggs
- pinch of salt
- 1 tablespoon potato starch
- 1/2 teaspoon baking powder
chocolate mousse
- 200 g dark chocolate
- 80 g sugar
- 8 organic eggs
- 250 g butter
- pinch of salt
roasted plums
- 600 g plums
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 100 ml amaretto
also
- 20 g dark chocolate
- 20 g almonds
Instructions
chocolate sponge cake
Combine the flour with the potato starch, baking powder and cocoa powder.
Crack the eggs and beat the egg yolks with half of the sugar until a very light mixture. Beat the egg whites until stiff, then gradually add the remaining sugar, whisking constantly, until a stiff and shiny mixture. Add the egg yolks and gently stir with a spatula. Then sift the dry ingredients and stir gently with a spatula just until combined.
Grease a 23 x 30 cm springform pan with butter and dust with cocoa powder. Pour the batter and bake until a toothpick inserted into the center comes out dry, about 35-40 minutes at 170°C. Let cool completely. Cut the cake into two layers.
almond cake
Crack the eggs and beat the egg yolks with sugar, beat the egg whites with a pinch of salt until stiff. Add the egg yolks and gently stir with a spatula. Add flour, almonds and baking powder, stir.
Grease a 23 x 30 cm springform pan with butter and flour. Pour the batter and bake at 180°C for 35-40 minutes, until dry. Let cool completely.
roasted plums
Preheat the oven to 190°C. Remove the pits from plums and cut the fruit into small pieces. Place on a baking tray and bake for about 30 minutes. Add amaretto, stir and set aside to cool. Drain the plums over a bowl.
chocolate mousse
Dissolve the chocolate and butter in a water bath. Crack the eggs, beat the egg yolks with sugar until light and the sugar is dissolved and mix with the melted chocolate. Beat the egg whites with a pinch of salt until stiff. Gently stir with the chocolate mixture.
Put the first chocolate layer on the bottom of the springform pan and spread the plums, cover with 1/3 of the chocolate mousse. Place the almond cake, drizzle with 1/2 of the amaretto syrup and cover with 1/2 of the mousse. Place the second chocolate layer, drizzle with the rest of the amaretto and cover with the remaining chocolate mousse. Place in the fridge for an hour.
Pour the chocolate and almonds into a food processor, blend and decorate the cake. Cut into squares. Enjoy!
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