Plum Crostata. Filling: Sprinkle gelatin over water; let stand until softened, about 5 minutes. When the plum puree is slightly cool, add the whipped cream into the base and fold gently until all ingredients are incoporated. To make a pie, pour the mixture into a graham cracker crust and move it to the refrigerator for an hour or two, until the mousse has set firmly. Looks good. Makes 1 9 inch cake pan We are alive We are alive! Its 22nd already and we are all still here. I also combined the flour and chocolate mixtures first before folding that combination into the eggs with sugar. One of the best chocolate cakes ever! The gelatin has fully bloomed when the surface of the juice looks solid and wrinkled, and very few gelatin grains are still white and visible. Recipe fit a 9" springform pan with no overflow but did put a metal tray underneath just in case. (You’ll have a little filling left over to serve with whipped cream in individual dishes.). I’ve tried this recipe with plum juice and grape juice, and both are excellent. Stir until chocolate is melted and smooth. So lets celebrate Christmas and the new year:) I have… Continue reading » Poires en Surprise. I suggest perhaps mixing the flour with some of the wet until smooth before adding it to the whole bowl of wet ingredients. I will keep baking it as often as possible. 1 1/2 teaspoons lemon zest Thanks. 3 eggs. Great recipe, lovely moist, great flavour.... 3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan, 1 pound ripe or very ripe plums, coarsely chopped, 6 ounces bittersweet chocolate (70–72% cacao), coarsely chopped. I liked the basic ingredients and method and went for it. Don't be surprised if it falls a bit in the middle—this is perfectly normal, and does not alter the beauty of this wonderful cake. Spiced Fruit and Nut Christmas Cake. In order to compensate, I used 1/4 cup less sugar. Can I use canned plums? Italian Plum Cake: 3/4 cup (1 1/2 sticks) unsalted butter, softened. Remove Butter bottom and sides of springform pan and line bottom with parchment. Let it sit so the gelatin will bloom. So yummy! Delicious! 2 yolks. A Pair of Pumpkin Pies for Thanksgiving. Heeding the warnings of other reviewers of having a lot of batter I used my largest springform pan which is marked as 25 cm which is 9 7/8" diameter when you measure the bottom. Noone asked for seconds and I couldn't give it away when everyone was leaving. Remove plums from water and those skins will slide right off. There was no overflow but I did put a cookie sheet under the pan just to make sure. What a great balance of flavors! This was a big hit with the dinner guests. Poor Man's Turtle Candy. Your email address will not be published. Purée plums in a blender until very smooth (you need 1 1/2 cups; reserve any additional purée for another use). (And I've never given anything two stars.). Easy and delicious! Place it in the freezer for minimum of 3 hours to firm up. Also recommend using the 70% cocoa they say, to really get that flavor. I kept adding another 5 or 10 minutes so I don't remember exactly how much extra time it was. Poor Folk's Plum Pudding. The cake is iced with chocolate butter cream and topped with melted fudge and milk chocolate accents. I couldn’t even taste the artificial sweetener. Whatever the reason, unappreciated fruit was falling to the ground all around my neighborhood. I used a 9" springform pan. Some blog posts here include links to products on Amazon. There were lumps of unincorporated flour in the first cake I made. If you’re planning to layer the mousse, each layer must set before you add the next layer on top. https://www.epicurious.com/recipes/food/views/chocolate-plum-cake-56390135 Required fields are marked *. Reduce heat to low and simmer until slightly thick, about 2 hours. This was a great year for stone fruits in Santa Fe, and I harvested a lot of plums both from street trees and in the wild. You do not peel the plums. Guests raved about it but I decided to try something different the 3rd time: I added one egg, whipped them well as required, added plums to chocolate/butter melt as indicated but decided to the incorporate the flour mixture to the chocolate/plum mixture (no more raw flour lumps) before folding all slowly and lightly into the eggs... Voila! a beautiful fully risen cake with just a slight lowering in the middle as it cooled. Fruit Cake, Rum Cake, Plum Cake, Rum Cake or holiday cake. Backyard Forager to the rescue! Maybe they don’t see the plums, because the color of the fruit blends in with the color of the foliage. Powered by the Parse.ly Publisher Platform (P3). Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. I made this cake this evening and wow it was great.... used Ontario ripe plums and pitted them and threw them in my blender. I started out by filling the springform to about 1/2" from top, and put the extra 2 or 3 cups batter in another pan. This will be my go-to chocolate cake recipe! This is way problematic. Biggest tip in this recipe is- use your COMMON SENSE! You can serve it in individual dishes or make one big, tasty pie! xo. It should take no more than five minutes. Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert. The mousse needs to chill in the refrigerator for 15-30 minutes before it can be served. The juice will almost double in volume and the color will become much lighter. It took 70-75 minutes, and still was mousse-like in the center. Top this deep pink pie filling with a lattice … Such a great cake! The cake was so moist with the plum purée and held up for 3-4 days after only requiring a bit of reheating. I considered putting the extra in a couple of smaller individual-sized cake pans, and then I thought "what the heck... maybe it won't rise that much" and just put all the batter in. This recipe is not flawless, so please your experience and knowledge. If plums are not ripe enough to form a very smooth purée, strain through a fine-mesh sieve. Followed the recipe with no additions or subtractions. This recipe makes four 8-ounce servings. The cake baked a lot longer than indicated. I loved this cake! Enter your email address and I'll send you notifications of new posts. Sounds SO good.. Off to the freezer to see if I still have frozen plums. Heat oven to 300F. After baking about 15 minutes, the batter was rising above the rim of the springform. I think 50 mins for two, combined, is too less and looking at other comments, no wonder some turned out like a mousse. Post was not sent - check your email addresses! This should take 2-3 minutes. I have made similar cakes this way. It definitely has a very 'plummy' flavor. Not sure why only 55% would make it again. Combine chocolate and 3/4 cup butter in a large heatproof bowl. Add sugar and milk and bring to boil, stirring constantly. Ellen Zachos is a forager and horticulturist who is passionate about wild food and drink. It was served with whipped cream. It’s only now, in the downtime that is winter, that I’ve had time to play with the juice, and I’m really happy with the results. In the meantime, soften the gelatin in an ice bath. This was a perfectly moist cake even at the edges. Combine flour, baking powder, and salt in a medium bowl, then fold dry ingredients into chocolate mixture until combined. I added some sliced plums on the top of the cake along with the whipped cream and shaved chocolate instead of cocoa powder and it was pretty. I beat the egg and sugar mixture the full 12 mins. So moist. With a 3 cm cookie cutter cut out the frangipane and plum compote circles and place it in the middle of each square. Think the 10" is the way to go. So I looked up for cake recipes with plum and came across a couple and one was this. I made this recently because I had too many leftover plums that were about to go bad and I didn't wanna "lose" them. If it feels smooth, the gelatin has dissolved. Add the bloomed gelatin to the juice, and whisk over low heat until the gelatin has dissolved. 0 out of 5. Sorry, your blog cannot share posts by email. I used very ripe plums and left the skin on that gave the cake a pleasant tangy taste. For this recipe, the size of the eggs probably matters a lot. So moist, so light! Transfer to a wire rack and let cake cool completely in pan (cake will sink a little in the center as it cools). I used beautiful Italian plums which would be better idolized in a crumble. I am in Denver so adjusted for altitude (added an extra tablespoon of liquid and also of flour, and subtracted 1 1/2 tablespoons of sugar). It was full almost to the rim but it was perfect, it didn't overflow. Megancach...Preparation calls for puree of plums until smooth. Pour tapioca in a bowl and add enough water to cover. Using a rubber spatula, fold about 1/3 of the egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture until combined. The cake came out more like a mousse and had an indistinct backdrop flavor to chocolate. I used a normal round mould. I’d say they’re more sour than traditional, store bought plums, and about the same (maybe just a teeny bit sweeter) than P. americana. Test by rubbing a little bit of juice between your fingers. Transfer the softly set gelatin to the bowl of a stand mixer and add the egg white. Maybe because I used farm fresh eggs that probably more than doubled in size when I beat them, I had more batter than would fit in a 9 inch cake pan. You can actually make this for Christmas and stuff as a 'plum cake' by adding a few raisins and cashews. 1785 Inn's Fudge Delight. But the batter was a lot in quantity for one pan. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Warm the plum puree with the sugar. The method called for folding in the dry ingredients but that left too many funny lumps in the batter. You’ll want to adjust the sweetener, depending on the fruit you use. Using an electric mixer on medium speed, beat eggs and sugar in another large bowl until pale and tripled in volume, 10–12 minutes. I used my 10" springform, as I don't have a 9", checking it at 45 minutes. When the gelatin has softened, add it to the plum puree. One suggestion: instead of '5 eggs' why not give the actual volume of the eggs before beating..(unfortunately I didn't measure my 6 'large' eggs. Definitely a keeper, my only question would be when plums are out of season what other kind of fruit I could possibly use to achieve the same result. Lasts a while on the counter, and freezes well too! I haven't made this yet, but would like to know if I could use baby food plums to shorten the steps? The crunch of the cookie emphasizes the airy, creamy texture of the mousse. As an Amazon Associate, I earn from qualifying purchases. This wild plum mousse is not only delicious, but versatile. Blend it into a smooth thick puree or paste. It's a great recipe for the last plums of the season and having a lot of them I decided to give it a try despite not being chocolate's biggest fan. Most recently I made it with artificial sweetener, and the flavor was great. Place the plum halves in a shallow baking dish, cut side up. Roast for 30-35 minutes, or until the plums are soft and have started to release their juice. Deselect All. Line each pan with … Pour the plum compote over the frangipane and even it out. Your email address will not be published. Pompadour Pudding. Only issue is that you really have to check for larger lumps of flour when you fold it in. Pour batter into prepared pan and smooth surface. Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Hi Alan! I left the skins on the plums (which were very ripe) and they puréed well. Really delicious in any case but my first 2 looked uncooked in the middle. It doesn't need it. I added the eggs one at a time and beat after each addition. I also had the cake rise above the 9 inch pan, but this did not ruin it. Longer to bake than recommended but that 's my oven blender until very smooth ( you ’ ll a! Moist and rich in flavor, yet light enough set and sides of springform pan with overflow! 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