Summary

Ingredients

For the ground:

• 50 g chocolate, dark
• 3 egg (s)
• 50 g butter, soft
• 75 g powdered suar
• 50 grams flour
• 0.5 teaspoon ½ baking powder
• 25 g cornstarch
• 25 g almond (s), finely round

For covering:

• 150 g jam (plum puree)
• 750 g plum (s)
• 60 g suar
• 150 ml orange juice
• 100 ml red wine
• 8 sheets gelatin
• 700 g cream
• 50 g pistachios, chopped
• 2 tablespoon brittle (hazelnut brittle)
• 3 plum (s)

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Instructions

1. Roughly chop the chocolate and melt in a double boiler. Separate the eggs. Beat egg whites until stiff, stir together egg yolks with butter and sugar until creamy. Mix the flour, baking powder, starch and almonds together. Fold the egg whites and chocolate into the buttercream alternately.
2. Pour the dough into a springform pan lined with baking paper, bake in a preheated oven at 180 ° C for about 25 minutes and then leave to cool. Line the edge of the springform pan with baking paper.
3. Brush the surface of the cake with plum purée. Halve and core the plums and bring to the boil with sugar, orange juice and red wine. Let cook for about 10 minutes. Puree finely and strain through a sieve. Prepare the gelatine and stir into the puree, chill for 10 minutes.
4. Fold in 500 g of cream, pour onto the prepared base and let it set in the refrigerator. Brush the lower edge with a little cream and sprinkle with pistachios. Decorate the surface of the cake with cream, sprinkle with brittle and garnish with thin slices of plum.